Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/8982
Title: | Quality Assessment of Salted, Modified Atmosphere Packaged Rainbow Trout under Treatment with Oregano Essential Oil |
Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
Keywords: | essential oils,hurdle technology,oregano oil,packaging,rainbow trout,shelf life,bream sparus-aurata,4 degrees-c,sensory attributes,shelf-life,listeria-monocytogenes,microbial-flora,vacuum,fillets,meat,preservation |
URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/8982 |
ISSN: | 0022-1147 |
Link: | <Go to ISI>://000282179200019 http://onlinelibrary.wiley.com/store/10.1111/j.1750-3841.2010.01724.x/asset/j.1750-3841.2010.01724.x.pdf?v=1&t=h0e1k2k4&s=f68ba4ecc09e8b7eb8afcf7af92929e81b5c12fa |
Publisher: | Wiley-Blackwell Publishing |
Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
File | Description | Size | Format | |
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Pyrgotou-2010-Quality Assessment o.pdf | 202.38 kB | Adobe PDF | View/Open Request a copy |
This item is licensed under a Creative Commons License