Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage.

Woo, Seung-Hye; Sung, Jung-Min; Park, Heejin; Kim, Jake; Kim, Yea-Ji; Kim, Tae-Kyung; Lee, Heeyoung; Choi, Yun-Sang.

Afiliação

Woo SH; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Sung JM; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Park H; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Kim J; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Kim YJ; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Kim TK; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Lee H; Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Korea.
Choi YS; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.

J Anim Sci Technol ; 65(1): 225-243, 2023 Jan.

Article em En | MEDLINE | ID: mdl-37093932