Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

Meat Science - Tập 137 - Trang 244-257 - 2018
R.P.P. Fernandes1, M.A. Trindade2, J.M. Lorenzo3, M.P. de Melo1
1Department of Basic Sciences, College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Avenida Duque de Caxias Norte, 225, Jardim Elite, CEP 13.635-900, Pirassununga, São Paulo, Brazil
2Department of Food Engineering, FZEA/USP, Avenida Duque de Caxias Norte, 225, Jardim Elite, CEP 13.635-900, Pirassununga, São Paulo, Brazil
3Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain

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Meat Science

Tập 137

244-257

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