Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4°C) ready-to-eat squid rings

  1. Sanjuás-Rey, M.
  2. Pourashouri, P.
  3. Barros-Velázquez, J.
  4. Aubourg, S.P.
Revista:
International Journal of Food Science and Technology

ISSN: 1365-2621,  0950-5423

Ano de publicación: 2012

Volume: 47

Número: 7

Páxinas: 1439-1447

Tipo: Artigo

DOI: 10.1111/J.1365-2621.2012.02991.X GOOGLE SCHOLAR
Fonte de datos: Scopus