The effect of essential oil from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the microbiological stability of fresh pork sausages
In: IOP Conference Series: Earth and Environmental Science, Jg. 85 (2017-09-01), S. 012055-12055
Online
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Zugriff:
The effect of essential oil obtained from sage (Salvia officinalis L.) herbal dust (a food industry by-product) (SEO), on the pH value, microbiological stability and sensory properties of fresh pork sausages prepared without chemical additives was evaluated during 8 days of aerobic storage at 3±1°C. The addition of SEO significantly (p
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The effect of essential oil from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the microbiological stability of fresh pork sausages
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Autor/in / Beteiligte Person: | Zeković, Zoran ; Šojić, Branislav ; Pavlić, Branimir ; Ikonić, Predrag ; Jokanović, Marija ; Ivić, Maja ; Tomović, Vladimir ; Džinić, Natalija ; Tasić, Tatjana ; Škaljac, Snežana ; Kocić-Tanackov, Sunčica |
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Zeitschrift: | IOP Conference Series: Earth and Environmental Science, Jg. 85 (2017-09-01), S. 012055-12055 |
Veröffentlichung: | IOP Publishing, 2017 |
Medientyp: | unknown |
ISSN: | 1755-1315 (print) ; 1755-1307 (print) |
DOI: | 10.1088/1755-1315/85/1/012055 |
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