The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products

Food Control

Volumn 68, Issue , 2016, Pages 30-39

  Van Haute, S ^a   Raes, K ^a   Van der Meeren, P ^a   Sampers, I ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Essential oil; Fish; Marinade; Meat; Microbial shelf life; Odor

Indexed keywords

EID: 84962519021     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2016.03.025     Document Type: Article

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