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JoVE Journal Environment
Kekik esans uygulama etkisi et kurutma sırasında mikrobiyal yükü
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Kekik esans uygulama etkisi et kurutma sırasında mikrobiyal yükü

Article DOI: 10.3791/57054
March 14th, 2018 •
1, 2, 2, 1
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

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March 14th, 2018

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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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