9 research outputs found
Effect of black cumin oil (Nigella sativa L.) on fresh fish (Barbus grypus) fillets during storage at 2 ± 1 °C
Full text linkThe effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products
Get PDFEffect of a polypropylene ((PP) patch containing isothiocyanates (ITCs) extracted from horseradish (Armoracia rusticana) root on the shelf-life of low-salt Myeong-ran Jeotgal
No full textEfficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)
No full textRainbow trout fillet biopreservation by edible chitosan-based coating containing egg yolk antibody (IgY) and lycopene
No full textChitosan films incorporated with Thymus capitatus essential oil: mechanical properties and antimicrobial activity against degradative bacterial species isolated from tuna (Thunnus sp.) and swordfish (Xiphias gladius)
No full textEffect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese “Ricotta”
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