Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs

The aim of the present work was to evaluate the microbiological quality of chicken thighs after treatment by fennel (Foeniculum vulgare) and savory (Satureja hortensis) essential oil, stored under vacuum packaging (VP) at 4 ± 0.5 °C for a period of 16 days. The following treatments of chicken thighs...

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Detalles Bibliográficos
Autores principales: Kačániová, Miroslava, Mellen, Martin, Vukovic, Nenad L., Kluz, Maciej, Puchalski, Czeslaw, Haščík, Peter, Kunová, Simona
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560429/
https://www.ncbi.nlm.nih.gov/pubmed/31096605
http://dx.doi.org/10.3390/microorganisms7050134

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560429/
https://www.ncbi.nlm.nih.gov/pubmed/31096605
http://dx.doi.org/10.3390/microorganisms7050134

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