Combining effect of gamma irradiation, Thyme essential oil and vacuum packaging on shelf life of shrimp during refrigerator storage
Preservation of perishable foods is a major challenge in the food industry. In this research, the effect of gamma irradiation, thyme essential oil (EO) and vacuum packaging treatments on fresh shrimp for a period of 15 days at 4°C during storage was investigated. For this purpose, two concentrations...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2019-06-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_669272_bf7c14fbd2d306b233a6ce02f81d7f3f.pdf |