Combined Effect of Impregnation with an <i>Origanum vulgare</i> Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets
The scope of this work is the study of a combined process including a dipping step into an oregano (<i>Origanum vulgare</i> ssp. <i>hirtum</i>) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consis...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/9/2727 |