Effect of Thyme Oil on the Preservation of Vacuum-Packaged Chicken Liver

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  Papazoglou, Stefania ^a   Tsiraki, Maria ^a   Savvaidis, Ioannis N ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Chicken liver; Essential oils; Offals; Packaging; Shelf life

Indexed keywords

ESSENTIAL OIL; VEGETABLE OIL;

ANIMAL; ARTICLE; BACTERIAL COUNT; BROCHOTHRIX; CHEMISTRY; CHICKEN; CONSUMER; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LIVER; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR; PHYSICAL CHEMISTRY; TASTE; THYMUS (PLANT); VACUUM;

ANIMALS; BROCHOTHRIX; CHICKENS; COLONY COUNT, MICROBIAL; CONSUMER SATISFACTION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HUMANS; LIVER; MEAT; ODORS; OILS, VOLATILE; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; TASTE; THYMUS PLANT; VACUUM;

BROCHOTHRIX; THYMUS VULGARIS;

EID: 84864587303     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02823.x     Document Type: Article

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