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Chitosan and Oregano Oil Treatments, Individually or in Combination, Used To Increase the Shelf Life of Vacuum-Packaged, Refrigerated European Eel () Fillets.
(
International Association for Food Protection
, 2019 , Article)
We investigated the impact of chitosan and oregano essential oil (EO) individually or in combination on the quality of eel fillets in vacuum packaging (VP) and stored under refrigeration (4°C). Treatments studied were (i) ...
Shelf-life of smoked eel fillets treated with chitosan or thyme oil
(
Elsevier
, 2018 , Article)
The present study examined the effect of natural antimicrobials: Chitosan, thyme oil
and their combination, on the shelf- life of smoked eel fillets stored under vacuum
packaging (VP) at 4°C. Based on sensory odor data ...