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	Soncu, E. Demirok
dc.contributor.author	Ozdemir, N.
dc.contributor.author	Arslan, B.
dc.contributor.author	Kucukkaya, S.
dc.contributor.author	Soyer, A.
dc.date.accessioned	2021-12-16T09:06:47Z
dc.date.available	2021-12-16T09:06:47Z
dc.date.issued	2020
dc.identifier.issn	0309-1740
dc.identifier.uri	https://doi.org/10.1016/j.meatsci.2020.108127
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/9946
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 degrees C. For control group
dc.description.sponsorship	Scientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [115O199]
dc.language.iso	English
dc.publisher	Elsevıer Scı Ltd
dc.source	Meat Scıence
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.wos	WOS:000535862900003
dc.identifier.volume	166

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