Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs

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...

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Bibliographic Details
Main Authors:	Miroslava Kačániová, Martin Mellen, Nenad L. Vukovic, Maciej Kluz, Czeslaw Puchalski, Peter Haščík, Simona Kunová
Format:	Article
Language:	English
Published:	MDPI AG 2019-05-01
Series:	Microorganisms
Subjects:	<i>Foeniculum vulgare</i> <i>Satureja hortensis</i> chicken thigh microflora
Online Access:	https://www.mdpi.com/2076-2607/7/5/134

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