CORE
🇺🇦Â
 make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Filters
1 research outputs found
The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products
Author
Abdollahzadeh
Andevari
+70Â more
Badr
Bagamboula
Binks
Björkroth
Bonifer
Bouchra
Burt
Burt
Carlos
Carramiñana
Casaburi
Chang
Chang
Chouliara
Donsì
Espina
Fernández-Pan
Frangos
Giatrakou
Giatrakou
Govaris
Gram
Gram
Hashtjin
Hsu
Hyldgaard
I. Sampers
ISO 4200:2004
Iturriaga
K. Raes
Karabagias
Khanjari
Kostaki
Kykkidou
Lambert
Lamiri
Loeffler
Luo
Mastromatteo
Mastromatteo
McClements
Mexis
Mezzoug
Ntzimani
Ouattara
P. Van der Meeren
Pacek
Pathania
Periago
Petrou
Quelhas
Radha krishnan
S. Van Haute
Salvia-Trujillo
Salvia-Trujillo
Samant
Skandamis
Soković
Solomakos
Suriyarak
Sánchez-Escalante
Tao
Terjung
Thanissery
Thanissery
Unlu
Uyttendaele
Wang
Warisnoicharoen
Yang
Publication venue
'Elsevier BV'
Publication date
Field of study
Full text link
Crossref