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    Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life by Barrionuevo, María Guillermina, Monje, Eloisa, Enrico, Mabel, Ryan, Liliana, Asensio, Claudia Mariana, Nepote, Valeria, Grosso, Nelson Ruben

    Published 2020
    “…Seven treatments were prepared: control sample (C: without additives); sausage with commercial additives (F); with OEO (O); with Runner PSE (R); with Virginia PSE (V); with OEO and Runner PSE (OR), and with OEO and Virginia PSE (OV). Consumer tests and general composition analysis were performed on the fresh products (sausages without storage). …”
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