Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C

Published 2009 View Full Article

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Title
Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 26, Issue 6, Pages 598-605
Publisher
Elsevier BV
Online
2009-04-20
DOI
10.1016/j.fm.2009.04.002

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