Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage

Food Control

Volumn 54, Issue , 2015, Pages 282-286

  Šojić, Branislav ^a   Tomović, Vladimir ^a   Kocić Tanackov, Sunčica ^a   Škaljac, Snežana ^a   Ikonić, Predrag ^b   Džinić, Natalija ^a   Živković, Nataša ^c   Jokanović, Marija ^a   Tasić, Tatjana ^b   Kravić, Snežana ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Cooked sausage; Lipid oxidation; Microbial profile; Nutmeg essential oil

Indexed keywords

EID: 84923367708     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.02.007     Document Type: Article

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