The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products
- Author
- Sam Van Haute (UGent) , Katleen Raes (UGent) , Paul Van der Meeren (UGent) and Imca Sampers (UGent)
- Organization
- Keywords
- Meat, Marinade, Microbial shelf life, Essential oil, Fish, Odor, CONTROL LISTERIA-MONOCYTOGENES, CHICKEN BREAST MEAT, 4 DEGREES-C, MODIFIED ATMOSPHERE, ANTIMICROBIAL ACTIVITY, REFRIGERATED STORAGE, SPOILAGE BACTERIA, SALMONELLA-ENTERITIDIS, NATURAL ANTIMICROBIALS, ANTIBACTERIAL ACTIVITY
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-7178460
- MLA
- Van Haute, Sam, et al. “The Effect of Cinnamon, Oregano and Thyme Essential Oils in Marinade on the Microbial Shelf Life of Fish and Meat Products.” FOOD CONTROL, vol. 68, 2016, pp. 30–39, doi:10.1016/j.foodcont.2016.03.025.
- APA
- Van Haute, S., Raes, K., Van der Meeren, P., & Sampers, I. (2016). The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products. FOOD CONTROL, 68, 30–39. https://doi.org/10.1016/j.foodcont.2016.03.025
- Chicago author-date
- Van Haute, Sam, Katleen Raes, Paul Van der Meeren, and Imca Sampers. 2016. “The Effect of Cinnamon, Oregano and Thyme Essential Oils in Marinade on the Microbial Shelf Life of Fish and Meat Products.” FOOD CONTROL 68: 30–39. https://doi.org/10.1016/j.foodcont.2016.03.025.
- Chicago author-date (all authors)
- Van Haute, Sam, Katleen Raes, Paul Van der Meeren, and Imca Sampers. 2016. “The Effect of Cinnamon, Oregano and Thyme Essential Oils in Marinade on the Microbial Shelf Life of Fish and Meat Products.” FOOD CONTROL 68: 30–39. doi:10.1016/j.foodcont.2016.03.025.
- Vancouver
- 1.Van Haute S, Raes K, Van der Meeren P, Sampers I. The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products. FOOD CONTROL. 2016;68:30–9.
- IEEE
- [1]S. Van Haute, K. Raes, P. Van der Meeren, and I. Sampers, “The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products,” FOOD CONTROL, vol. 68, pp. 30–39, 2016.
@article{7178460,
author = {{Van Haute, Sam and Raes, Katleen and Van der Meeren, Paul and Sampers, Imca}},
issn = {{0956-7135}},
journal = {{FOOD CONTROL}},
keywords = {{Meat,Marinade,Microbial shelf life,Essential oil,Fish,Odor,CONTROL LISTERIA-MONOCYTOGENES,CHICKEN BREAST MEAT,4 DEGREES-C,MODIFIED ATMOSPHERE,ANTIMICROBIAL ACTIVITY,REFRIGERATED STORAGE,SPOILAGE BACTERIA,SALMONELLA-ENTERITIDIS,NATURAL ANTIMICROBIALS,ANTIBACTERIAL ACTIVITY}},
language = {{eng}},
pages = {{30--39}},
title = {{The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products}},
url = {{http://doi.org/10.1016/j.foodcont.2016.03.025}},
volume = {{68}},
year = {{2016}},
}
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