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The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner- type sausage during refrigerated storage

The effect of Cinnamomum zeylanicum essential oil (CZEO) at two concentrations (0.02% and 0.04% v/w) on chemical composition, pH, water activity (aw), lipid oxidation, color stability and sensory characteristics of Lyoner-type sausage stored at 4 ˚C for 40 days was investigated. The moisture content...

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Detalles Bibliográficos
Autores principales:	Aminzare, Majid, Aliakbarlu, Javad, Tajik, Hossein
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Urmia University Press 2015
Materias:	Original Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4405683/ https://www.ncbi.nlm.nih.gov/pubmed/25992249

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