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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.
Afiliación
  • 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 en En | MEDLINE | ID: mdl-37093932
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Anim Sci Technol Año: 2023 Tipo del documento: Article Pais de publicación:
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Anim Sci Technol Año: 2023 Tipo del documento: Article Pais de publicación: