Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C
- Author
- CHOULIARA, E1 ; KARATAPANIS, A1 ; SAVVAIDIS, I. N1 ; KONTOMINAS, M. G1
[1] Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece - Source
Food microbiology. 2007, Vol 24, Num 6, pp 607-617, 11 p ; ref : 1 p
- CODEN
- FOMIE5
- ISSN
- 0740-0020
- Scientific domain
- Food science technology
- Publisher
- Elsevier, London
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chicken meat Modified atmosphere packaging Oregano oil Shelf-life extension
- Keyword (fr)
- Atmosphère modifiée Conservation aliment Durée conservation Emballage Huile essentielle Origan Viande poulet Conditionnement Epice Produit carné
- Keyword (en)
- Modified atmosphere Food preservation Shelf life Packaging Essential oil Oregano Chicken meat Conditioning Spice Meat product
- Keyword (es)
- Atmósfera modificada Conservación alimento Tiempo conservación Empaque Aceite esencial Orégano Carne pollo Acondicionamiento Especia Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18833266
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.fm.2006.12.005 
https://dx.doi.org/10.1016/j.fm.2006.12.005
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