Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage
Eda Demirok Soncu, Necla Özdemır, Betül Arslan, Seren Küçükkaya, Ayla Soyer
Topics & Concepts
Food sciencePotassium sorbateChitosanChemistryEssential oilFermentationDistilled waterWater activityAcetic acidComposition (language)Bacterial growthBiologyBacteriaBiochemistrySugarChromatographyWater contentGeneticsLinguisticsEngineeringPhilosophyGeotechnical engineeringMeat and Animal Product QualityEssential Oils and Antimicrobial ActivityBee Products Chemical Analysis