Publication | Closed Access

The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages

Food ChemistryHerbal DustAllergyFood AnalysisEssential OilFood ContaminantToxicologyMicrobiologyFood Industry By-productMedicineFood SafetyOxidative StressHealth Sciences