Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar)
Lages, Letícia Zarnott, Radünz, Marjana, Gonçalves, Bruna Timm, Silva da Rosa, Rafaela, Fouchy, Marina Vieira, de Cássia dos Santos da Conceição, Rita, Gularte, Márcia Arocha, Barboza Mendonça, Carla Rosane, Gandra, Eliezer Avila
Published in Food science & technology (01.08.2021)
Published in Food science & technology (01.08.2021)
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