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
Abstract
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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