Antimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages

Background: In the food industry, the use of natural additives capable of replacing chemical additives is increasing due to the tendency to consume natural and healthy foods. In nature, different substances such as propolis can fulfill that role and it is obtained from hives of honey bees. Propolis...

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Auteurs principaux: Carolina GUTIÉRRREZ-CORTÉS, Héctor SUÁREZ MAHECHA
Format: article
Langue:EN
Publié: Universidad de Antioquia 2014
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Accès en ligne:https://doaj.org/article/d1d74e79288c431dbe08b268142da977
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