Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10102| Title: | Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | chicken meat,shelf-life extension,oregano oil,modified atmosphere packaging,antimicrobial activity,antibacterial properties,lipid oxidation,carbon-dioxide,poultry meat,lactic-acid,spoilage,storage,growth,vacuum |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10102 |
| ISSN: | 0740-0020 |
| Link: | <Go to ISI>://000247433700008 http://ac.els-cdn.com/S0740002007000044/1-s2.0-S0740002007000044-main.pdf?_tid=3ce3200e2cd5915054e53e3b796d5d94&acdnat=1333039911_d449b01ca68b333d60ac2faced15398a |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Chouliara-2007-Combined effect of o.pdf | 165.33 kB | Adobe PDF | View/Open Request a copy |
This item is licensed under a Creative Commons License
