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