Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil
Abstract The aim of this study was to evaluate the effect of oregano essential oil (MOO) from Mexican oregano, Lippia berlandieri Schauer, as substitute for Mexican oregano powder (MOP) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, an...
| Autores principales: | , , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
2018
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| Acceso en línea: | http://eprints.uanl.mx/16188/1/105.pdf |