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

出版年份 2017 全文链接

标题

作者

关键词

Lemon essential oil, Salting process, Sardines, Extremely halophilic bacteria, Histamine, Hurdle-technology

出版物

Volume 73, Issue -, Pages 1265-1274

出版商

Elsevier BV

发表日期

2016-10-27

DOI

10.1016/j.foodcont.2016.10.046

联系作者

Discuss science. Find collaborators. Network.

Join a conversation

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now