Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage-Reference-Cited by-同舟云学术

Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage

Published:2015-08 Issue: Volume:54 Page:282-286
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Šojić Branislav,Tomović Vladimir,Kocić-Tanackov Sunčica,Škaljac Snežana,Ikonić Predrag,Džinić Natalija,Živković Nataša,Jokanović Marija,Tasić Tatjana,Kravić Snežana

Funder

Ministry of Education, Science and Technological Development, Republic of Serbia

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference35 articles.

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4. Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage;Choe;Meat Science,2011

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