Combined natural antimicrobial treatments on a ready-to-eat poultry product stored at 4 and 8°C

Poultry Science

Volumn 90, Issue 4, 2011, Pages 880-888

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

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Essential oil; Ethylenediaminetetraacetate; Lysozyme; Poultry; Semicooked coated chicken fillet

Indexed keywords

CHELATING AGENT; EDETIC ACID; LYSOZYME; VEGETABLE OIL;

ANIMAL; ARTICLE; BACTERIAL COUNT; BROCHOTHRIX; CHICKEN; FOOD; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; PSEUDOMONAS;

ANIMALS; BROCHOTHRIX; CHELATING AGENTS; CHICKENS; COLONY COUNT, MICROBIAL; EDETIC ACID; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; MURAMIDASE; PLANT OILS; POULTRY PRODUCTS; PSEUDOMONAS;

BROCHOTHRIX THERMOSPHACTA; ORIGANUM; PSEUDOMONAS; ROSMARINUS OFFICINALIS;

EID: 79952674650     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2010-00816     Document Type: Article

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