Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella.

Viuda-Martos, M

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella. [electronic resource] - Meat science Jul 2010 - 568-76 p. digital

Publication Type: Journal Article

1873-4138

10.1016/j.meatsci.2010.03.007 doi


Animals
Anti-Bacterial Agents
Bacteria--isolation & purification
Citrus
Colony Count, Microbial
Color
Dietary Fats
Dietary Fiber
Disaccharides--analysis
Flavanones--analysis
Flavonoids--analysis
Food Handling
Food Microbiology
Food Packaging
Food Preservation--methods
Hesperidin--analysis
Lipid Peroxidation
Meat Products--microbiology
Nitrites--metabolism
Oils, Volatile
Plant Extracts
Rosmarinus
Swine
Thymus Plant
Vacuum
Water