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Kekik esans uygulama etkisi et kurutma sırasında mikrobiyal yükü
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JoVE Journal Environment
The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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Kekik esans uygulama etkisi et kurutma sırasında mikrobiyal yükü

Türkçe

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9,019 Views

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09:07 min

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March 14, 2018

DOI:

10.3791/57054-v

DOI:
10.3791/57054-v

•

09:07 min
March 14, 2018

•

14 Views
, , ,
1Department of Sustainable Technologies, Faculty of Tropical AgriSciences,Czech University of Life Sciences Prague, 2Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources,Czech University of Life Sciences Prague

Summary

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Mikroorganizmaların Escherichia coli gibi et ürünleri kontamine gıda kaynaklı hastalıklara neden. Et kurutma işlemi esansiyel yağların kullanımı derinden araştırılmamıştır. Burada, kurutulmuş et mikrobiyal yükü azaltmak için kurutma sırasında et için kekik esans uygulama roman yöntemi mevcut.

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Cite this Article

Hernández, H., Fraňková, A., Klouček, P., Banout, J. The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying. J. Vis. Exp. (133), e57054, doi:10.3791/57054 (2018).

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