Efecto de un recubrimiento de quitosano con aceite esencial de orégano en la calidad de hamburguesas vacunas refrigeradas

Autor: Claudia Amadio, Silvina Farrando, Mónica Zimmermann

Publikováno v: Revista de la Facultad de Ciencias Agrarias, Vol 51, Iss 1 (2019)
Revista de la Facultad de Ciencias Agrarias, Vol. 51, no. 1
Biblioteca Digital (UNCu)
Universidad Nacional de Cuyo
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Antimicrobial and antioxidant properties of oregano essential oil (OEO) have been extensively reviewed. Its application may adversely impact the sensory perception of food. In this sense, an interesting approach to reduce its dose, while maintaining

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http://172.22.185.100/ojs3/index.php/RFCA/article/view/2430