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 (<i>Foeniculum vulgare</i>) and savory (<i>Satureja hortensis</i>) essential oil, stored under vacuum packaging (VP) at 4 ± 0.5 °C for a perio...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-05-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/7/5/134 |