Combined effect of MAP and active compounds on fresh blue fish burger

International Journal of Food Microbiology

Volumn 135, Issue 3, 2009, Pages 281-287

  Del Nobile, M A ^a   Corbo, M R ^a   Speranza, B ^a   Sinigaglia, M ^a   Conte, A ^a   Caroprese, M ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Blue fish burger; Essential oil; MAP; Shelf life

Indexed keywords

BIOGENIC AMINE; CARBON DIOXIDE; ESSENTIAL OIL; NITROGEN; OXYGEN; THYMOL;

ARTICLE; CONTROLLED STUDY; FISH; FOOD COMPOSITION; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; GRAPEFRUIT; LEMON; MICROBIAL ACTIVITY; MICROBIAL SENSITIVITY TEST; MODIFIED ATMOSPHERE PACKAGING; NONHUMAN; NUTRITIONAL VALUE; PSEUDOMONAS; SHELF LIFE;

BACTERIA; CARBON DIOXIDE; CITRUS; COLONY COUNT, MICROBIAL; FISH PRODUCTS; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; NUTRITIVE VALUE; OILS, VOLATILE; PLANT EXTRACTS; TASTE; THYMUS GLAND;

CITRUS LIMON; CITRUS X PARADISI;

EID: 70349777595     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.07.024     Document Type: Article

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