Effects of ocimum basilicum linn essential oil and sodium hexametaphosphate on the shelf life of fresh chicken sausage

Journal of Food Protection

Volumn 77, Issue 6, 2014, Pages 981-986

  Barbosa, Lidiane Nunes ^a   Bérgamo Alves, Fernanda Cristina ^a   Teles Andrade, Bruna Fernanda Murbach ^a   Albano, Mariana ^a   Castilho, Ivana Giovannetti ^a   Rall, Vera Lucia Mores ^a   Athayde, Natália Bortoleto ^a   Delbem, Nara Laiane Casagrande ^a   Roça, Roberto De Oliveira ^a   Fernandes Jr , Ary ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ESSENTIAL OIL; FOOD PRESERVATIVE; PHOSPHATE; SODIUM POLYMETAPHOSPHATE;

ANIMAL; ARTICLE; BASIL; BRAZIL; CHEMISTRY; CHICKEN; EVALUATION STUDY; FOOD PRESERVATION; FOOD STORAGE; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; TASTE;

ANIMALS; BRAZIL; CHICKENS; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD STORAGE; HUMANS; MEAT PRODUCTS; OCIMUM BASILICUM; OILS, VOLATILE; PHOSPHATES; TASTE;

EID: 84901765838     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-498     Document Type: Article

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