Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Sausage made from pork meat, emmer wheat (Triticum dicoccum Schübler), almond (Prunus dulcis Mill.), and hazelnut (Corylus avellana L.) was integrated with a mix of Punica granatum and Citrus spp. extracts to evaluate the possible effects on the growth and oxidation of spoilage microorganisms. Two c...

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Detalles Bibliográficos
Autores principales: Ranucci, David, Roila, Rossana, Andoni, Egon, Braconi, Paolo, Branciari, Raffaella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963912/
https://www.ncbi.nlm.nih.gov/pubmed/31835622
http://dx.doi.org/10.3390/foods8120664

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963912/
https://www.ncbi.nlm.nih.gov/pubmed/31835622
http://dx.doi.org/10.3390/foods8120664

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