Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage

DEMİROK SONCU EDA,ÖZDEMİR NECLA,ARSLAN BETÜL,KÜÇÜKKAYA SEREN,SOYER AYLA

Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage

YAYIN ID:

6177738

KAPSAM AD:

Uluslararası

HAKEM TUR AD:

Hakemli

ENDEKS:

SCI

MAKALE ADI:

Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage

YAZAR ADI:

DEMİROK SONCU EDA,ÖZDEMİR NECLA,ARSLAN BETÜL,KÜÇÜKKAYA SEREN,SOYER AYLA

DERGI ADI:

Meat Science

YAYIN DILI ADI:

İngilizce

AY:

YIL:

2020

CILT:

166

SAYI:

ILK SAYFA:

108127

SON SAYFA:

ISSN:

0309-1740

ERISIM TURU AD:

Elektronik

ALAN BILGISI:

Mühendislik Temel Alanı->Gıda Bilimleri ve Mühendisliği

YAZAR ID:

4643332

GUNCELLEME TARIHI:

2024-04-11 13:38:32

MAKALE TURU AD:

Özgün Makale

ERISIM LINKI:

https://linkinghub.elsevier.com/retrieve/pii/S0309174019307582