Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage-Reference-Cited by-同舟云学术

Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage

Published:2018-09 Issue: Volume:143 Page:177-183
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Araújo Monyque Kais,Gumiela Aline Marzaleck,Bordin Keliani,Luciano Fernando Bittencourt,Macedo Renata Ernlund Freitas de

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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4. Antimicrobial activity of essential oils;Andrade;Journal of Essential Oil Research,2014

5. American Society for Testing and Material. Method E 308-01, Standard practice for computing the colors of objects by using the CIE system;ASTM International,2001

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