Potential of Oregano Essential Oil and MAP to Extend the Shelf Life of Fresh Swordfish : A Comparative Study with Ice Storage
- Author
- GIATRAKOU, V1 ; KYKKIDOU, S1 ; PAPAVERGOU, A2 ; KONTOMINAS, M. G1 ; SAWAIDIS, I. N1
[1] Univ. of loannina, Dept. of Chemistry, Laboratory of Food Chemistry and Food Microbiology, Ioannina 45110, Greece
[2] Dept. of Food Hygiene and Technology, Faculty of Veterinary Medicine, Aristotle Univ. of Thessaloniki, Thessaloniki 54124, Greece - Source
Journal of food science. 2008, Vol 73, Num 4 ; M167-M173 ; ref : 3/4 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- MAP ice oregano oil preservation swordfish
- Keyword (fr)
- Conservation aliment Durée conservation Entreposage Espadon Glace Huile essentielle Origan Epice Poisson comestible
- Keyword (en)
- Food preservation Shelf life Warehousing Swordfish Ice Essential oil Oregano Spice Edible fish
- Keyword (es)
- Conservación alimento Tiempo conservación Almacenamiento Espadón Hielo Aceite esencial Orégano Especia Pescado comestible
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- 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
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20338862
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
10.1111/j.1750-3841.2008.00729.x 
https://dx.doi.org/10.1111/j.1750-3841.2008.00729.x
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