Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere

Food Control

Volumn 63, Issue , 2016, Pages 65-75

  Fernandes, R P P ^a   Trindade, M A ^a   Lorenzo, J M ^b   Munekata, P E S ^a   de Melo, M P ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Colour parameters; Natural antioxidant; Origanum vulgare; Ovine; Sensorial analysis; Shelf life

Indexed keywords

EID: 84949008720     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.11.027     Document Type: Article

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