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Aminzare, M. and Tajik, H. and Aliakbarlu, J. and Hashemi, M. and Raeisi, M. (2018) Effect of cinnamon essential oil and grape seed extract as functional-natural additives in the production of cooked sausage-impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens. Journal of Food Safety, 38 (4).