Effect of cinnamon essential oil and grape seed extract as functional ‐natural additives in the production of cooked sausage‐impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens

Journal of Food Safety, EarlyView.

Source: Journal of Food Safety - February 28, 2018 Category: Food Science Authors: MajidAminzare , HosseinTajik , JavadAliakbarlu , MohammadHashemi , MojtabaRaeisi Source Type: research