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Comparison of the effects of sesame and Thymbra spicata oil during the manufacturing of Turkish dry-fermented sausage

Author:
Bozkurt, H.
Source:
Food control 2007 v.18 no.2 pp. 149-156
ISSN:
0956-7135
Subject:
Thymbra, herbs, essential oils, sesame products, Sesamum indicum, butylated hydroxytoluene, food preservatives, food preservation, sausages, fermented foods, dried meat, meat aging, meat quality, pH, biogenic amines, antioxidant activity, antioxidants, thiobarbituric acid-reactive substances, lipid peroxidation, color, sensory evaluation, natural additives, food safety
Agid:
2887116