Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 655-660

  Viuda Martos, M ^a   Ruiz Navajas, Y ^a   Fernandez Lopez J ^a   Perez Alvarez J A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antioxidant; Bologna sausage; Co products; Orange; Oregano; TBA; Thyme

Indexed keywords

ANTIOXIDANT; BOLOGNA SAUSAGE; CO-PRODUCTS; ORANGE; OREGANO; TBA; THYME;

FRUIT JUICES; MEATS; OXIDATION; SEWAGE; WASTEWATER;

ESSENTIAL OILS;

CITRUS; HYDRILLA VERTICILLATA; ORIGANUM; THYMUS VULGARIS;

EID: 68949166174     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.06.001     Document Type: Article

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