Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life

The objective of this work was to study the effect of the addition of polyphenolic peanut skin extracts (PSE) and oregano essential oil (OEO) on the microbiological, chemical, and sensory properties of frankfurter-type sausages during storage. Seven treatments were prepared: control sample (C: with...

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Bibliographic Details
Main Authors: Barrionuevo, María Guillermina, Monje, Eloisa, Enrico, Mabel, Ryan, Liliana, Asensio, Claudia Mariana, Nepote, Valeria, Grosso, Nelson Ruben
Format: Online
Language:spa
Published: Facultad de Ciencias Agropecuarias 2020
Subjects:
Online Access:https://revistas.unc.edu.ar/index.php/agris/article/view/25427

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