Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/9140| Title: | Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | lamb meat,shelf life extension,map,oregano oil,thyme oil,plant essential oils,alpha-tocopheryl acetate,lipid oxidation,listeria-monocytogenes,antibacterial properties,antimicrobial activity,carbon-dioxide,display life,lactic-acid,short-term |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/9140 |
| ISSN: | 0309-1740 |
| Link: | <Go to ISI>://000287560200016 http://ac.els-cdn.com/S0309174010004407/1-s2.0-S0309174010004407-main.pdf?_tid=6d7b73e3f10b6101ff458a57a5c28d1a&acdnat=1333025048_cdb88afa0ac7897c83a3bb387ffa1533 |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Badeka-2011-Shelf life extension of.pdf | 615.55 kB | Adobe PDF | View/Open Request a copy |
This item is licensed under a Creative Commons License
