The Effect of Hawthorn Berry Phenolics and Parsley Roots Fermented Juice on Frankfurters’ Shelf-Life
Plant extracts rich in phenolics and vegetal fermented juices rich in nitrite may be used as preservatives in the meat industry. The aim of this study was to evaluate the effects of hawthorn berry phenolics and nitrite from parsley roots fermented juice, on unsmoked frankfurters. Seven lots of frank...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2018-12-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/13115 |