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dc.contributor.authorSoncu, E. Demirok
dc.contributor.authorOzdemir, N.
dc.contributor.authorArslan, B.
dc.contributor.authorKucukkaya, S.
dc.contributor.authorSoyer, A.
dc.date.accessioned2021-12-16T09:06:47Z
dc.date.available2021-12-16T09:06:47Z
dc.date.issued2020
dc.identifier.issn0309-1740
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2020.108127
dc.identifier.urihttp://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/9946
dc.description.abstractThe 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 degrees C. For control group
dc.description.sponsorshipScientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [115O199]
dc.language.isoEnglish
dc.publisherElsevıer Scı Ltd
dc.sourceMeat Scıence
dc.titleContribution 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.typeArticle
dc.identifier.doi10.1016/j.meatsci.2020.108127
dc.identifier.wosWOS:000535862900003
dc.identifier.volume166


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