Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage

LWT

Volumn 43, Issue 6, 2010, Pages 958-963

  Viuda Martos, Manuel ^a   Ruiz Navajas, Yolanda ^a   Fernández López, Juana ^a   Pérez Álvarez, José A ^a  

^a Grupo REVIV   (Spain)

Author keywords

Antioxidant; Bologna sausage; Co products; Orange; Rosemary

Indexed keywords

ESSENTIAL OILS; FIBERS; FLAVONOIDS; MEATS; WASHING;

BOLOGNA SAUSAGE; CITRUS FIBRE; COPRODUCT; GROWING DEMAND; NATURAL PRODUCTS; ORANGE; QUALITY CHARACTERISTIC; ROSEMARY; ROSEMARY ESSENTIAL OIL; WASHING WATER;

SYNTHETIC FOODS;

CITRUS; ROSMARINUS OFFICINALIS;

EID: 77949755746     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.02.003     Document Type: Article

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