Effect of Avishane Shirazi (Zataria Multiflora) and Clove (Syzygium Aromaticum) Essential Oils on Microbiological, Chemical and Sensory Properties of Ground Sheep Meat During Refrigerated Storage

Journal of Food Quality

Volumn 38, Issue 4, 2015, Pages 240-247

  Aliakbarlu, Javad ^a   Khalili Sadaghiani, Surur ^a  

^a URMIA UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

COLIFORM BACTERIA; DISEASES; ESSENTIAL OILS; FOOD STORAGE; LACTIC ACID; LISTERIA; OXIDATION; YEAST;

LACTIC ACID BACTERIA; NATURAL PRESERVATIVES; OVERALL ACCEPTABILITY; REFRIGERATED STORAGES; SENSORY ATTRIBUTES; SENSORY PROPERTIES; SYZYGIUM AROMATICUM; THIOBARBITURIC ACID;

MEATS;

EID: 84948716131     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12147     Document Type: Article

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