Erratum to: The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice (J Verbr Lebensm, 10.1007/s00003-010-0587-x);The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice

Journal fur Verbraucherschutz und Lebensmittelsicherheit

Volumn 6, Issue 1, 2011, Pages 39-48

  Erkan, Nuray ^a   Tosun, Şehnaz Yasemin ^a   Ulusoy, Şafak ^a   Üretener, Gonca ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Essential oil; Fish and quality; Laurel; Shelf life; Thyme

Indexed keywords

POMATOMUS SALTATRIX; THYMUS VULGARIS;

EID: 79952068114     PISSN: 16615751     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00003-010-0609-8     Document Type: Erratum

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