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, Scopus)

• 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