Antimicrobial and antioxidant effects of clove oil on sliced smoked Oncorhynchus mykiss
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Animals,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00003-013-0823-2.pdf
Reference10 articles.
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3. Botsoglou NA, Fletouris DJ, Papageorgiou GE, Vassilopoulos VN, Mantis AJ, Trakatellis AG (1994) A rapid, sensitive and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissues, food, and feedstuff samples. J Agr Food Chem 42:1931–1937
4. Dimitrijevic SI, Mihajlovski RK, Antonovic DG, Milanovic-Stevanovic MR, Mijin DZ (2007) A study of synergistic antilisterial effects of a sub-lethal dose of lactic acid and essential oils from Thymus vulgaris L., Rosmarinus officinalis L. and Origanum vulgare L. Food Chem 104:774–782
5. Emir Çoban Ö, Patir B, Yilmaz Ö (2012) Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets J Food Sci Technol. doi: 10.1007/s13197-012-0795-8
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