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Microbiological and sensory evaluation of meat sausage usin..:
Lages, Letícia Zarnott
;
Radünz, Marjana
;
Gonçalves, Bruna Timm
...
LWT. 148 (2021) - p. 111794 , 2021
Link:
https://doi.org/10.1016/j.lwt.2021.111794
RT Journal T1
Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2021.111794&Exemplar=1&LAN=DE A1 Lages, Letícia Zarnott A1 Radünz, Marjana A1 Gonçalves, Bruna Timm A1 Silva da Rosa, Rafaela A1 Fouchy, Marina Vieira A1 de Cássia dos Santos da Conceição, Rita A1 Gularte, Márcia Arocha A1 Barboza Mendonça, Carla Rosane A1 Gandra, Eliezer Avila PB Elsevier BV YR 2021 SN 0023-6438 JF LWT VO 148 SP 111794 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2021.111794 DO https://doi.org/10.1016/j.lwt.2021.111794 SF ELIB - SuUB Bremen
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