Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions

出版年份 2017 全文链接

标题

作者

关键词

Essential oil, Chicken sausage, Anti-Microbial activity, Anti-oxidant activity, Shelf life

出版物

Volume 81, Issue -, Pages 118-127

出版商

Elsevier BV

发表日期

2017-03-29

DOI

10.1016/j.lwt.2017.03.048

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