| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6403051 | LWT - Food Science and Technology | 2013 | 6 Pages |
Abstract
⺠Shelf life extension of chicken fillets by 6 days using OEO and NOCC. ⺠Inhibition of L. monocytogenes (low inoculum) using OEO plus NOCC after 2 days. ⺠Inhibition of L. monocytogenes (high inoculum) using OEO plus NOCC after 4 days. ⺠Synergistic effect of OEO and NOCC.
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Authors
A. Khanjari, I.K. Karabagias, M.G. Kontominas,