Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil

Tareq Osailia Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE;b Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan

Ioannis N. Savvaidisc Department of Chemistry, University of Ioannina, Ioannina, Greece;d Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah, UAE

Ali Atouie Ali Atoui, Eng, PhD Department of Life & Earth Sciences, Faculty of Sciences, Lebanese University, Nabatieh, Lebanon

Maria I. Tsirakic Department of Chemistry, University of Ioannina, Ioannina, Greece

Layal Karamf Human Nutrition Department, College of Health Sciences, Qatar University, Doha, QatarCorrespondence[email protected]

Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil

Information for

Open access

Opportunities

Help and information

Your download is now in progress and you may close this window

Login or register to access this feature

Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil

Citations (0)

Related research

To cite this article:

Download citation

Information for

Open access

Opportunities

Help and information

Keep up to date