Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review
Md. Ashraf Hussain, Tofael Ahmed Sumon, Sabuj Kanti Mazumder, Mir Mohammad Ali, Won Je Jang, Muyassar Hamid Abualreesh, S.M. Sharifuzzaman, Christopher L. Brown, Hyun–Tai Lee, Eun‐Woo Lee, Md Tawheed Hasan
Topics & Concepts
PreservativeFood spoilageFood PreservativesShelf lifeFish <Actinopterygii>Food scienceChitosanFood preservationBusinessFood industryAntimicrobialBiotechnologyChemistryFisheryBiologyBacteriaGeneticsBiochemistryOrganic chemistryNanocomposite Films for Food PackagingMeat and Animal Product QualityEssential Oils and Antimicrobial Activity