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Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage.
Lee, Jeeyeon; Sung, Jung-Min; Cho, Hyun Jin; Woo, Seung-Hye; Kang, Min-Cheol; Yong, Hae In; Kim, Tae-Kyung; Lee, Heeyoung; Choi, Yun-Sang.
Affiliation
  • Lee J; Department of Food & Nutrition, Dong-eui University, Busan 47340, Korea.
  • Sung JM; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
  • Cho HJ; Department of Food & Nutrition, Dong-eui University, Busan 47340, Korea.
  • Woo SH; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
  • Kang MC; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
  • Yong HI; 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.
Food Sci Anim Resour ; 41(6): 1060-1077, 2021 Nov.
Article in En | MEDLINE | ID: mdl-34796331
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Anim Resour Year: 2021 Document type: Article Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Anim Resour Year: 2021 Document type: Article Country of publication: