Combined effects of microencapsulated essential oils and irradiation from gamma and X-ray sources on microbiological and physicochemical properties of dry fermented sausages during storage-Reference-Cited by-同舟云学术

Combined effects of microencapsulated essential oils and irradiation from gamma and X-ray sources on microbiological and physicochemical properties of dry fermented sausages during storage

Published:2022-04 Issue: Volume:159 Page:113180
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ji Jiali^ORCID,Allahdad Zahra,Sarmast Elham^ORCID,Salmieri Stephane,Lacroix Monique

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

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4. Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients;Ben Fadhel;Meat Science,2016

5. Essential oils: Their antibacterial properties and potential applications in foods—a review;Burt;International Journal of Food Microbiology,2004

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