Antimicrobial Activity Of Garlic (Allium Sativum L.) In The Preservation Of Merguez, A Traditional Algerian Sausage
The objective of the present study is to determine the microbiological quality of Merguez-type sausages prepared and sold locally from meat offal and to study the antibacterial activity of fresh garlic (Allium sativum) during conservation at 4 °C. Thus, fifteen representative samples of sausages are...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2022-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4669 |
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