Published in
Elsevier, LWT - Food Science and Technology, (148), p. 111794, 2021
DOI: 10.1016/j.lwt.2021.111794
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Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar)
Journal article published in 2021 by
Letícia Zarnott Lages,
Marjana Radünz,
Bruna Timm Gonçalves,
Rafaela Silva da Rosa,
Marina Vieira Fouchy,
Rita de Cássia dos Santos da Conceição,
Márcia Arocha Gularte,
Carla Rosane Barboza Mendonça,
Eliezer Avila Gandra 
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
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