Work

Potential of oregano and thyme essential oils to inhibit lipid damage development during the refrigerated storage of different seafood products

Year: 2011

Type: conference-abstract

Abstract: 4 páginas, 3 tablas.-- Póster presentado al 6th International CIGR Technical Symposium “Towards a Sustainable Food Chain” \nFood Process, Bioprocessing and Food Quality Management. \nNantes, France - April 18-20, 2011

Source: DIGITAL.CSIC (Spanish National Research Council (CSIC))

Authors: Aubourg, Santiago P., Sanjuás, Minia, Trigo, Marcos, Nine, Cristina, Barros-Velázquez, J., Gallardo, José Manuel

Institutions: Consejo Superior de Investigaciones Científicas, Instituto de Investigacións Mariñas, Universidade de Santiago de Compostela

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Life below water

Open Access status: green

OpenAlex ID: W1036069848

Cites: 7

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Related to: 10