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

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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
Materias:	rainbow trout <i>Cinnamomum camphora</i> <i>Citrus limon</i> total viable counts coliform bacteria lactic acid bacteria Veterinary medicine SF600-1100 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/6e555a20b4d447a6871eb184a6fc5296
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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