Evaluation of Zataria multiflora and Salvia leriifolia extract on the physicochemical and organoleptic characteristics of sausage during refrigerated storage
Subject Areas :
Maryam Mousavi
1
,
Nasrin Choobkar
2
,
Abdoreza Aghajani
3
1 - Department of Food Science and Engineering, Mahalat branch, Islamic Azad University, Mahalat, Iran
2 - Department of Fisheries, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
3 - Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering, Qazvin branch, Islamic Azad University, Qazvin, Iran
Received: 2019-08-10
Accepted : 2019-12-02
Published : 2019-11-01
Keywords:
References:
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