Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10546| Title: | Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 degrees C |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | swordfish,packaging,thyme oil, essential oils, natural antimicrobials,shelf-life,shelf-life extension,oregano essential oil,modified atmosphere,fish,vacuum,spoilage,steaks,foods,meat,growth |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10546 |
| ISSN: | 0308-8146 |
| Link: | <Go to ISI>://000264687300028 http://ac.els-cdn.com/S0308814608014325/1-s2.0-S0308814608014325-main.pdf?_tid=36efd043fd9836216971b8124e9a54b5&acdnat=1333039994_b9a770f420a3a7af844a4f0ebb70319e |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Kykkidou-2009-Effect of thyme esse.pdf | 220.68 kB | Adobe PDF | View/Open Request a copy |
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