Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages-Reference-Cited by-同舟云学术

Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages

Published:2019-07 Issue: Volume:287 Page:280-286
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Šojić Branislav,Pavlić Branimir,Tomović Vladimir,Ikonić Predrag,Zeković Zoran,Kocić-Tanackov Sunčica,Đurović Saša,Škaljac Snežana,Jokanović Marija,Ivić Maja

Funder

Ministry of Education, Science and Technological Development

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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4. Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite;de Oliveira;International Journal of Food Microbiology,2011

5. Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite;de Oliveira;LWT-Food Science and Technology,2012

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