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Effect of Adding Oregano Essential Oil, Garlic and Tomato Preparations Separately and in Combination on the Stability of Vacuum-Packed Minced Pork During Storage

机译：分别和组合加入牛至精油，大蒜和番茄制剂的影响储存过程中真空包装碎片的稳定性

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Magdalena Michalczyk; Ryszard Macura; Joanna Banaś; Iwona Tesarowicz; Ireneusz Maciejaszek;
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2. Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic [J] . Gema Nieto, Sisse Jongberg, Mogens L. Andersen, Meat Science . 2013,第2期

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3. The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage. [J] . Govaris A., Solomakos N., Pexara A., International Journal of Food Microbiology . 2010,第2a3期

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Effect of Adding Oregano Essential Oil, Garlic and Tomato Preparations Separately and in Combination on the Stability of Vacuum-Packed Minced Pork During Storage

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