Potential of oregano essential oil and map to extend the shelf life of fresh swordfish: A comparative study with ice storage

Journal of Food Science

Volumn 73, Issue 4, 2008, Pages

  Giatrakou, V ^a   Kykkidou, S ^a   Papavergou, A ^b   Kontominas, M G ^a   Savvaidis, I N ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Ice; MAP; Oregano oil; Preservation; Swordfish

Indexed keywords

CARBON DIOXIDE; ESSENTIAL OIL; ICE; NITROGEN; OXYGEN;

ANIMAL; ARTICLE; CHEMISTRY; COLD; COMPARATIVE STUDY; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR; OREGANO; PERCIFORMES; TASTE; TIME;

ANIMALS; CARBON DIOXIDE; COLD; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; ICE; MEAT; NITROGEN; ODORS; OILS, VOLATILE; ORIGANUM; OXYGEN; PERCIFORMES; TASTE; TIME FACTORS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ORIGANUM; XIPHIAS GLADIUS;

EID: 43049123196     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00729.x     Document Type: Article

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