Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages

Title
Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages
Authors
Keywords
Winter savory, Fresh pork sausage, Oxidative stability, Microbiological stability, Sensory quality
Journal
FOOD CHEMISTRY
Volume 287, Issue -, Pages 280-286
Publisher
Elsevier BV
Online
2019-03-01
DOI
10.1016/j.foodchem.2018.12.137

Ask authors/readers for more resources

Reprint

Contact the author

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now