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