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Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display.
Schilling, M W; Pham, A J; Williams, J B; Xiong, Y L; Dhowlaghar, N; Tolentino, A C; Kin, S.
Afiliação
  • Schilling MW; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS, United States. Electronic address: schilling@foodscience.msstate.edu.
  • Pham AJ; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS, United States.
  • Williams JB; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS, United States.
  • Xiong YL; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, United States.
  • Dhowlaghar N; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS, United States.
  • Tolentino AC; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS, United States.
  • Kin S; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS, United States.
Meat Sci ; 143: 199-209, 2018 Sep.
Article em En | MEDLINE | ID: mdl-29778983
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Extratos Vegetais / Qualidade dos Alimentos / Rosmarinus / Camellia sinensis / Conservantes de Alimentos / Produtos da Carne / Antioxidantes Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Extratos Vegetais / Qualidade dos Alimentos / Rosmarinus / Camellia sinensis / Conservantes de Alimentos / Produtos da Carne / Antioxidantes Idioma: En Ano de publicação: 2018 Tipo de documento: Article