Coverage of Polyethylene Film with Essential Oils of Thyme (T hymus daenensis Celak) and Savory (S atureja bachtiarica Bunge ) for Lipid Oxidation Control in Rainbow Trout (O ncorhynchus mykiss ) Fillets during Short-Term Storage in the Refrigerator-Reference-Cited by-同舟云学术

Coverage of Polyethylene Film with Essential Oils of Thyme (T hymus daenensis Celak) and Savory (S atureja bachtiarica Bunge ) for Lipid Oxidation Control in Rainbow Trout (O ncorhynchus mykiss ) Fillets during Short-Term Storage in the Refrigerator

Published:2015-12-03 Issue:3 Volume:40 Page:483-491
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Abedi Elham¹,Naseri Mahmood²,Ghanbarian Gholam A.²,Vazirzadeh Arya²

Affiliation:

1. Hematology and Pathology Department; Shiraz University of Medical Sciences; Shiraz Iran

2. Natural Resources and Environment; Faculty of Agriculture; Shiraz University; Fars 7194684334 Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12627/fullpdf

Reference34 articles.

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3. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout fillets;Arashisara;Int. J. Food. Microbiol.,2004

4. Loss of quality during the manufacture of canned fish products;Aubourg;Food Sci. Tech. Int.,2001a

5. Damage detection in horse mackerel (Trachurus trachurus) during chilled storage;Aubourg;J. Am. Oil. Chem. Soc.,2001b

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