Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life

International Journal of Food Microbiology

Volumn 166, Issue 1, 2013, Pages 54-58

  Vasilatos, G C ^a   Savvaidis, I N ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Chitosan; Poultry; Rosemary; Turkey

Indexed keywords

CHITOSAN; ROSEMARY OIL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ANIMAL EXPERIMENT; ARTICLE; COLONY FORMING UNIT; CONTROLLED STUDY; FOOD PACKAGING; LACTIC ACID BACTERIUM; MEAT; MEAT INDUSTRY; MICROFLORA; MOLECULAR WEIGHT; NONHUMAN; PLATE COUNT; ROOM TEMPERATURE; ROSEMARY; SHELF LIFE; TURKEY (BIRD); VACUUM;

EID: 84880278603     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.06.018     Document Type: Article

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