Combined effects of microencapsulated essential oils and γ-irradiation on microbiological and physicochemical properties of dry fermented sausages during ripening and storage
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DOI: 10.1016/j.foodcont.2021.108624
Abstract: Abstract The present study illustrates the effect of combined treatments of encapsulated essential oils (encapsulated in Alginate or Alginate-CNC) and γ-irradiation (at the dose of 1.5 kGy) on Escherichia coli O157:H7, Listeria monocytogenes, molds and yeasts,… read more here.
Keywords: storage; irradiation; fermented sausages; sausages ripening ... See more keywords