Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage


Demirok Soncu E., Özdemir N., Arslan B., Küçükkaya S., Soyer A.

Meat Science, cilt.166, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 166
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.meatsci.2020.108127
  • Dergi Adı: Meat Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Erzincan Binali Yıldırım Üniversitesi Adresli: Evet