The effect of essential oil and extract from sage ( ce:italic>Salvia officinalis/ce:italic> L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages

著录项

• 来源
  《LWT-Food Science & Technology》 |2018年第2018期|共7页
• 作者

  Branislav ?oji?; Branimir Pavli?; Zoran Zekovi?; Vladimir Tomovi?; Predrag Ikoni?; Sun?ica Koci?-Tanackov; Natalija D?ini?;

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• 作者单位

  Faculty of Technology University of Novi Sad;

  Faculty of Technology University of Novi Sad;

  Faculty of Technology University of Novi Sad;

  Faculty of Technology University of Novi Sad;

  Institute of Food Technology University of Novi Sad;

  Faculty of Technology University of Novi Sad;

  Faculty of Technology University of Novi Sad;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Sage by-product; Supercritical fluid extraction; Fresh pork sausage; Oxidative stability; Microbiological stability;

  机译：依靠副产品;超临界流体提取;新鲜猪肉香肠;氧化稳定性;微生物稳定性;