Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage
| Image |  |
|---|---|
| Description | scientific article published on 03 May 2018 |
| Author/s |
author: Renata F. Macedo Keliani Bordin |
| Publication date | May 3, 2018 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |