Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Elsevier BV
Subject
Food Science
Reference28 articles.
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4. Essential oils: Their antibacterial properties and potential applications in foods—a review;Burt;International Journal of Food Microbiology,2004
5. Essential oils as antimicrobials in food systems–A review;Calo;Food Control,2015
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