Effects of tarragon essential oil on some characteristics of frankfurter type sausages
Tarragon (<em>Artemisia dracunlus</em>) essential oil was obtained from fresh leaves by hydrodistillation. The isolated essential oil was added to frankfurter type sausages at a concentration of 0.1% (v/w). Samples without the essential oil were used as control. The effects of the additi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2019-03-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | https://www.aimspress.com/article/10.3934/agrfood.2019.2.244/fulltext.html |