Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Animal Science and Technology"
DOI: 10.5187/jast.2022.e92
Abstract: Abstract Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic… read more here.
Keywords: lipid oxidation; extract; growth; natural extract ... See more keywords