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Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

Magdalena Michalczyk

Magdalena Michalczyk

Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in KrakowKraków, Poland
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Michalczyk, Magdalena
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Paweł Satora

Paweł Satora

Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in KrakowKraków, Poland
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Satora, Paweł
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Joanna Banaś

Joanna Banaś

Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in KrakowKraków, Poland
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Banaś, Joanna
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Grzegorz Fiutak

Grzegorz Fiutak

Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in KrakowKraków, Poland
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Fiutak, Grzegorz
  
05 août 2021
Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat's Cover Image
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Publié en ligne: 05 août 2021
Pages: 1133 - 1147
Reçu: 26 août 2020
Accepté: 15 oct. 2020
DOI: https://doi.org/10.2478/aoas-2020-0106
Mots clés
© 2021 Magdalena Michalczyk et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Langue:
Anglais
Périodicité:
4 fois par an
Sujets de la revue:
Sciences de la vie, Biotechnologie, Zoologie, Médecine, Médecine vétérinaire
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