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Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 °C

✍ Scribed by Dimitrios Georgantelis; Ioannis Ambrosiadis; Panagiota Katikou; Georgios Blekas; Spyridon A. Georgakis

No coin nor oath required. For personal study only.

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Effect of rosemary extract, chitosan and

✍ Dimitrios Georgantelis; Georgios Blekas; Panagiota Katikou; Ioannis Ambrosiadis; 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 555 KB

Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4&#xa0;°C