Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging

International Journal of Food Microbiology

Volumn 144, Issue 2, 2010, Pages 250-256

  Mastromatteo, Marianna ^a   Danza, Alessandra ^b   Conte, Amalia ^a,b   Muratore, Giuseppe ^c   Del Nobile, Matteo Alessandro ^a,b  

^a Ist per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodo   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

^c UNIVERSITY OF CATANIA   (Italy)

Author keywords

Coating; MAP; Shelf life; Shrimps; Thymol

Indexed keywords

THYMOL;

ARTICLE; ATMOSPHERE; BACTERIAL CELL; FOOD PACKAGING; FOOD QUALITY; MICROBIAL GROWTH; NONHUMAN; PSEUDOMONAS; SHELF LIFE; SHRIMP;

ANIMALS; ANTI-INFECTIVE AGENTS; ATMOSPHERE; BACTERIA; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; PALAEMONIDAE; THYMOL;

BACTERIA (MICROORGANISMS); PSEUDOMONAS;

EID: 78649509318     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.10.002     Document Type: Article

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