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

dc.contributor.author	Demirok, Soncu, E.
dc.contributor.author	Özdemir, N.
dc.contributor.author	Arslan, B.
dc.contributor.author	Küçükkaya, S.
dc.contributor.author	Soyer, A.
dc.date.accessioned	2021-12-16T10:11:49Z
dc.date.available	2021-12-16T10:11:49Z
dc.date.issued	2020
dc.identifier.issn	3091740
dc.identifier.uri	https://doi.org/10.1016/j.meatsci.2020.108127
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/12756
dc.description.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
dc.description.sponsorship	TÃ¼rkiye Bilimsel ve Teknolojik AraÅ tirma Kurumu, TÃ BITAK: 115O199
dc.language.iso	English
dc.publisher	Elsevier Ltd
dc.source	Meat Science
dc.title	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
dc.type	Article
dc.identifier.doi	10.1016/j.meatsci.2020.108127
dc.identifier.scopus	2-s2.0-85082671911
dc.identifier.volume	166

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