Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar)
Letícia Zarnott Lages, Marjana Radünz, Bruna Timm Gonçalves, Rafaela Silva da Rosa, Marina Vieira Fouchy, Rita de Cássia dos Santos da Conceição, Márcia Arocha Gularte, Carla Rosane Barboza Mendonça, Eliézer Ávila Gandra
Topics & Concepts
Food scienceEssential oilChemistryPreservativeMesophileThymus vulgarisBacteriaBiologyGeneticsMeat and Animal Product QualityBee Products Chemical AnalysisEssential Oils and Antimicrobial Activity