Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages

Food Control

Volumn 21, Issue 4, 2010, Pages 436-443

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

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Meat product; Orange fibre; Oregano

Indexed keywords

BACTERIA (MICROORGANISMS); ORIGANUM;

EID: 71549141957     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.07.004     Document Type: Article

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