Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics

Author： Chaves-López Clemencia   Martin-Sánchez Ana María   Fuentes-Zaragoza Evangélica   Viuda-Martos Manuel   Fernández-López Juana   Sendra Esther   Sayas Estrella   Pérez Alvarez José Angel  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.75, Iss.1, 2012-01, pp. : 104-111

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