Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi ) burgers-Reference-Cited by-同舟云学术

Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi ) burgers

Published:2018-08-30 Issue:1 Volume:54 Page:149-160
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Asensio Claudia M.¹,Quiroga Patricia R.¹,Huang Qingrong²,Nepote Valeria³,Grosso Nelson R.¹^ORCID

Affiliation:

1. Química Biológica; Facultad de Ciencias Agropecuarias; Instituto Multidisciplinario de Biología Vegetal (IMBIV); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Universidad Nacional de Córdoba (UNC); Av. Valparaíso s/n, CC 509 X5016GCA Córdoba Argentina

2. Department of Food Science; School of Environmental and Biological Sciences; Rutgers, State University of New Jersey; 50 Dudley Rd New Brunswick 08901 NJ

3. Facultad de Ciencias Exactas, Físicas y Naturales; UNC, IMBIV, CONICET; Av. Velez Sarsfield 1611 Córdoba Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13919/fullpdf

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