Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage. [electronic resource]
Producer: 20181115Description: 177-183 p. digitalISSN:- 1873-4138
- Animals
- Anti-Bacterial Agents -- adverse effects
- Brazil
- Cattle
- Chemical Phenomena
- Escherichia coli O157 -- growth & development
- Food Preservatives -- adverse effects
- Food Safety
- Food Storage
- Garlic -- chemistry
- Humans
- Isothiocyanates -- adverse effects
- Lactobacillus plantarum -- growth & development
- Meat Products -- adverse effects
- Microbial Sensitivity Tests
- Microbial Viability
- Nisin -- adverse effects
- Oils, Volatile -- adverse effects
- Refrigeration
- Sensation
- Sus scrofa
- Taste
No physical items for this record
Publication Type: Comparative Study; Journal Article
There are no comments on this title.
Log in to your account to post a comment.