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 | |
|---|---|---|---|---|
| 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
