Effect of chitosan and thyme oil on a ready to cook chicken product

Food Microbiology

Volumn 27, Issue 1, 2010, Pages 132-136

  Giatrakou, V ^a   Ntzimani, A ^a   Savvaidis, I N ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Bell peppers; Chitosan; Poultry; Preservation; Ready to cook product; Skewer; Thyme oil

Indexed keywords

CHITOSAN; VEGETABLE OIL;

ANIMAL; ARTICLE; BACTERIUM; CHEMISTRY; CHICKEN; DRUG EFFECT; EVALUATION; FOOD PRESERVATION; FUNGUS; GROWTH, DEVELOPMENT AND AGING; MEAT; METHODOLOGY; THYME;

ANIMALS; BACTERIA; CHICKENS; CHITOSAN; FOOD PRESERVATION; FUNGI; MEAT PRODUCTS; PLANT OILS; THYMUS PLANT;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; CAPSICUM; ENTEROBACTERIACEAE; THYMUS VULGARIS;

EID: 70449093723     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.09.005     Document Type: Article

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