Influence of red propolis on the physicochemical, microbiological and sensory characteristics of tilapia (Oreochromis niloticus) salami
Jéssica Ferreira Mafra, Tiago Sampaio de Santana, Alexsandra Iarlen Cabral Cruz, Mariza Alves Ferreira, Fabrício Mendes Miranda, Floricéa Magalhães Araújo, Paulo R. Ribeiro, Norma Suely Evangelista-Barreto
Topics & Concepts
Food sciencePreservativeChemistryAntioxidantPropolisLipid oxidationAntimicrobialSensory analysisBiochemistryOrganic chemistryBee Products Chemical AnalysisEssential Oils and Antimicrobial ActivityMeat and Animal Product Quality