Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

The aim of the present study was to evaluate the microbiological quality of rainbow trout meat treated with essential oils (EOs from <i>Citrus limon</i> and <i>Cinnamomum camphora</i>) at concentrations of 0.5% and 1.0% in combination with vacuum packaging during storage. The...

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Autores principales: Simona Kunová, Esther Sendra, Peter Haščík, Nenad L. Vukovic, Milena Vukic, Miroslava Kačániová
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/6e555a20b4d447a6871eb184a6fc5296
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