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Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar)

Food AnalysisEssential OilMeat SausageFood MicrobiologyAlternative Protein SourceMicrobiologyMeat QualityFood QualitySensory EvaluationFood SafetyHealth Sciences