Antibacterial Effect of Essential Oils against Spoilage Bacteria from Vacuum-Packed Cooked Cured Sausages.
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DOI: 10.4315/0362-028x.jfp-17-474
Abstract: Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable. In this study, culture-dependent techniques and 16S rDNA approaches… read more here.
Keywords: spoilage; vacuum packed; zeylanicum; lab ... See more keywords