effect of herbs on the microbiological stability and nutritional quality of pariser

A tétel rövid nézete
dc.contributor.authorPosgay, Miklós
dc.contributor.authorLakatos, Erika
dc.contributor.authorKapcsándi, Viktória
dc.date.accessioned2021-06-28T11:01:58Z
dc.date.available2021-06-28T11:01:58Z
dc.date.issued2020-05-20
dc.description.abstractThe purpose of this study was to evaluate the functional properties of dried herbs (Thymus vulgaris L., Origanum vulgare L., Salvia officinalis L.) to improve the quality characteristics and microbiological stability of Hungarian meat product, pariser. The addition of herbs did not affect the microbial properties of the product. According to the Decree No. 4 of 1998 of the Ministry of Health, pariser can be considered safe. The nutritional quality of the different forms of pariser was also acceptable. However, the addition of oregano, sage and thyme changed the flavor characteristics of the parisers and the higher meat content would increase the final pr ice of the product.  en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 1 (2020) , 101-104
dc.identifier.doihttps://doi.org/10.34101/actaagrar/1/3754
dc.identifier.issn2416-1640
dc.identifier.issue1
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/317124en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/3754
dc.rights.accessOpen Access
dc.rights.ownerActa Agraria Debreceniensis
dc.subjectpariseren
dc.subjectherbsen
dc.subjectantimicrobial effecten
dc.titleeffect of herbs on the microbiological stability and nutritional quality of pariseren
dc.typefolyóiratcikkhu
dc.typearticleen
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