Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts
To assess the preservative potential of green extracts of moringa leaves (ML) and orange peel (OP) in chicken sausages under refrigerated conditions, eight groups were tested over 16 days: control, CBHT (100 ppm BHT), OPAE (3% aqueous OP), MLAE (3% aqueous ML), OMAE (1.5% aqueous OP+ML), OPEE (3% et...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2446835 |
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