Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-drying

• Autores: Kazuo Miyashita, Barakat S.M. Mahmoud, Tetsuya Suzuki, Koji Yamazaki, Il-Shik Shin, Yuji Kawai
• Localización: International journal of food microbiology, ISSN 0168-1605, Vol. 106, Nº. 3, 2006, págs. 331-337
• Idioma: inglés
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