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.
Zeitschrift:
International Journal of Food Science and Technology

ISSN: 1365-2621,  0950-5423

Datum der Publikation: 2012

Ausgabe: 47

Nummer: 7

Seiten: 1439-1447

Art: Artikel

DOI: 10.1111/J.1365-2621.2012.02991.X GOOGLE SCHOLAR
Datenquelle: Scopus