Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10104| Title: | Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | rainbow trout,salting,packaging,oregano oil,essential oils,hurdle technology,shelf-life,smoked rainbow-trout,bream sparus-aurata,4 degrees-c,modified atmosphere,sensory attributes,microbiological quality,listeria-monocytogenes,bacterial microflora,microbial-flora,meat |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10104 |
| ISSN: | 0740-0020 |
| Link: | <Go to ISI>://000272436000018 http://ac.els-cdn.com/S0740002009002007/1-s2.0-S0740002009002007-main.pdf?_tid=ec13c9dcf14e2202be48b3d4b3f5197f&acdnat=1333039953_c8ea3b5ed42b1b25df26d3ef80726b93 |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Frangos-2010-Combined effects of.pdf | 255.74 kB | Adobe PDF | View/Open Request a copy |
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