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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| Autores principales: | , |
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| Formato: | article |
| Lenguaje: | EN |
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Universidad de Antioquia
2014
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| Acceso en línea: | https://doaj.org/article/d1d74e79288c431dbe08b268142da977 |
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