Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage
Date
2020Author
Demirok, Soncu, E.
Özdemir, N.
Arslan, B.
Küçükkaya, S.
Soyer, A.
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The effect of chitosan (C), chitosan enriched with thyme (CT) or rosemary (CR) essential oils, and potassium sorbate (PS) against superficial fungal growth was investigated in fermented sausages during 3 months of storage at 4 °C. For control groups, dist
URI
https://doi.org/10.1016/j.meatsci.2020.108127http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/12756
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