The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

Food and Bioprocess Technology

Volumn 5, Issue 4, 2012, Pages 1246-1254

  Erkan, Nuray ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Garlic oil; Rainbow trout; Shelf life; Smoked fish; Thyme oil; Vacuum packaging

Indexed keywords

GARLIC OIL; RAINBOW TROUT; SHELF LIFE; THYME OIL; VACUUM PACKAGING;

COLD STORAGE; LACTIC ACID; VACUUM TECHNOLOGY;

VACUUM;

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); ONCORHYNCHUS MYKISS; SALMONIDAE; THYMUS VULGARIS;

EID: 84859419990     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0412-7     Document Type: Article

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