Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages

Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages

<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG /> </o:OfficeDocumentSettings> </xml><![endif]--> <p class="PotText" style="line-height: 115%;">Lipid oxidation is one of the main limiting factors for the quality and...

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Bibliographic Details
Main Authors: Miroslav Kročko, Marek Bobko, Viera Ducková, Margita Čanigová, Peter Haščík, Jana Tkáčová
Format: Article
Language:English
Published: HACCP Consulting 2017-01-01
Series:Potravinarstvo
Subjects:
Frankfurkters
thyme
origanum
lipid oxidation
sensory quality
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/798

Internet

http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/798

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