Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10106| Title: | Combined natural antimicrobial treatments on a ready-to-eat poultry product stored at 4 and 8 degrees C |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | semicooked coated chicken fillet,lysozyme,ethylenediaminetetraacetate,essential oil,poultry,oregano essential oil,shelf-life,modified atmospheres,spoilage bacteria,fresh pork,nisin,meat,lysozyme,temperature,storage |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10106 |
| ISSN: | 0032-5791 |
| Link: | <Go to ISI>://000289007100023 http://ps.fass.org/content/90/4/880 |
| Publisher: | Poultry Science Assoc Inc. |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
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