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Chitosan and Oregano Oil Treatments, Individually or in Combination, Used To Increase the Shelf Life of Vacuum-Packaged, Refrigerated European Eel (Anguilla anguilla) Fillets.
J Food Prot. 2019 Aug;82(8):1369-1376. doi: 10.4315/0362-028X.JFP-19-050.
J Food Prot. 2019.
PMID: 31322921
Free article.
Shelf-life of smoked eel fillets treated with chitosan or thyme oil.
El-Obeid T, Yehia HM, Sakkas H, Lambrianidi L, Tsiraki MI, Savvaidis IN.
El-Obeid T, et al. Among authors: lambrianidi l.
Int J Biol Macromol. 2018 Jul 15;114:578-583. doi: 10.1016/j.ijbiomac.2018.03.125. Epub 2018 Mar 22.
Int J Biol Macromol. 2018.
PMID: 29578015
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