The investigation of the shelf life at 2 ± 1 °C of Luciobarbus esocinus fillets packaged with films prepared with the addition of different essential oils and chitosan

Overview of attention for article published in Journal of Food Science and Technology, June 2018

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The investigation of the shelf life at 2 ± 1 °C of Luciobarbus esocinus fillets packaged with films prepared with the addition of different essential oils and chitosan. https://t.co/cX5JTxBmoh https://t.co/wDa9bWDlsb

26 Jul 2018

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