Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar)

Publication date: August 2021Source: LWT, Volume 148Author(s): Letícia Zarnott Lages, Marjana Radünz, Bruna Timm Gonçalves, Rafaela Silva da Rosa, Marina Vieira Fouchy, Rita de Cássia dos Santos da Conceição, Márcia Arocha Gularte, Carla Rosane Barboza Mendonça, Eliezer Avila Gandra
Source: LWT Food Science and Technology - Category: Food Science Source Type: research