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

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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
Authors
Keywords
Chitosan coating, Thyme essential oil, Rosemary essential oil, Fermented dry sausages, Storage, Aroma
Journal
MEAT SCIENCE
Volume 166, Issue -, Pages 108127
Publisher
Elsevier BV
Online
2020-03-20
DOI
10.1016/j.meatsci.2020.108127

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