Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

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Title
Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)
Authors
Keywords
Lemon essential oil, Salting process, Sardines, Extremely halophilic bacteria, Histamine, Hurdle-technology
Journal
FOOD CONTROL
Volume 73, Issue -, Pages 1265-1274
Publisher
Elsevier BV
Online
2016-10-27
DOI
10.1016/j.foodcont.2016.10.046

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