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Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon

Sam Van Haute (UGent) , Katleen Raes (UGent) , Frank Devlieghere (UGent) and Imca Sampers (UGent)
(2017) FOOD PACKAGING AND SHELF LIFE. 12. p.51-58
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Keywords
cinnamon, essential oil, shelf life, packaging, pork, salmon, OREGANO ESSENTIAL OIL, MODIFIED-ATMOSPHERE, PHOTOBACTERIUM-PHOSPHOREUM, SPOILAGE MICROBIOTA, RAINBOW-TROUT, FISH PRODUCTS, QUALITY, MEAT, EXTENSION, FILLETS

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Citation

Please use this url to cite or link to this publication:

MLA
Van Haute, Sam, et al. “Combined Use of Cinnamon Essential Oil and MAP/Vacuum Packaging to Increase the Microbial and Sensorial Shelf Life of Lean Pork and Salmon.” FOOD PACKAGING AND SHELF LIFE, vol. 12, 2017, pp. 51–58, doi:10.1016/j.fpsl.2017.02.004.
APA
Van Haute, S., Raes, K., Devlieghere, F., & Sampers, I. (2017). Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon. FOOD PACKAGING AND SHELF LIFE, 12, 51–58. https://doi.org/10.1016/j.fpsl.2017.02.004
Chicago author-date
Van Haute, Sam, Katleen Raes, Frank Devlieghere, and Imca Sampers. 2017. “Combined Use of Cinnamon Essential Oil and MAP/Vacuum Packaging to Increase the Microbial and Sensorial Shelf Life of Lean Pork and Salmon.” FOOD PACKAGING AND SHELF LIFE 12: 51–58. https://doi.org/10.1016/j.fpsl.2017.02.004.
Chicago author-date (all authors)
Van Haute, Sam, Katleen Raes, Frank Devlieghere, and Imca Sampers. 2017. “Combined Use of Cinnamon Essential Oil and MAP/Vacuum Packaging to Increase the Microbial and Sensorial Shelf Life of Lean Pork and Salmon.” FOOD PACKAGING AND SHELF LIFE 12: 51–58. doi:10.1016/j.fpsl.2017.02.004.
Vancouver
1.
Van Haute S, Raes K, Devlieghere F, Sampers I. Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon. FOOD PACKAGING AND SHELF LIFE. 2017;12:51–8.
IEEE
[1]
S. Van Haute, K. Raes, F. Devlieghere, and I. Sampers, “Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon,” FOOD PACKAGING AND SHELF LIFE, vol. 12, pp. 51–58, 2017.
@article{8513085,
  author       = {{Van Haute, Sam and Raes, Katleen and Devlieghere, Frank and Sampers, Imca}},
  issn         = {{2214-2894}},
  journal      = {{FOOD PACKAGING AND SHELF LIFE}},
  keywords     = {{cinnamon,essential oil,shelf life,packaging,pork,salmon,OREGANO ESSENTIAL OIL,MODIFIED-ATMOSPHERE,PHOTOBACTERIUM-PHOSPHOREUM,SPOILAGE MICROBIOTA,RAINBOW-TROUT,FISH PRODUCTS,QUALITY,MEAT,EXTENSION,FILLETS}},
  language     = {{eng}},
  pages        = {{51--58}},
  title        = {{Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon}},
  url          = {{http://doi.org/10.1016/j.fpsl.2017.02.004}},
  volume       = {{12}},
  year         = {{2017}},
}
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