Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C

标题
Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 115, Issue 1, Pages 169-175
出版商
Elsevier BV
发表日期
2008-12-07
DOI
10.1016/j.foodchem.2008.11.083

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