Antifungal Activity of Propolis, Thyme Essential Oil and Hydrosol on Natural Mycobiota of Sucuk, a Turkish Fermented Sausage: Monitoring of Their Effects on Microbiological, Color and Aroma Properties

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1148-1158

  Ozturk, Ismet ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

AEROBIC BACTERIA; BACTERIA; LACTIC ACID; MEATS; POTASSIUM SORBATE; VOLATILE ORGANIC COMPOUNDS;

ANTI-FUNGAL ACTIVITY; CONTROL TREATMENTS; FERMENTED SAUSAGES; LACTIC ACID BACTERIA; MESOPHILIC BACTERIA; POTASSIUM SORBATES; RIPENING PERIODS; VOLATILE COMPOUNDS;

ESSENTIAL OILS;

EID: 84953365799     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12329     Document Type: Article

References (49)

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