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 | |