Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life
The objective of this work was to study the effect of the addition of polyphenolic peanut skin extracts (PSE) and oregano essential oil (OEO) on the microbiological, chemical, and sensory properties of frankfurter-type sausages during storage. Seven treatments were prepared: control sample (C: with...
Guardado en:
| Autores principales: | Barrionuevo, María Guillermina, Monje, Eloisa, Enrico, Mabel, Ryan, Liliana, Asensio, Claudia Mariana, Nepote, Valeria, Grosso, Nelson Ruben |
|---|---|
| Formato: | Artículo revista |
| Lenguaje: | Español |
| Publicado: |
Facultad de Ciencias Agropecuarias.
2020
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| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/agris/article/view/25427 |
| Aporte de: |
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