The effect of separate and combined treatments of nisin, Rosmarinus officinalis essential oil (nanoemulsion and free form) and chitosan coating on the shelf life of refrigerated chicken fillets
A. Mavalizadeh, Ali Fazlara, M. PourMahdi, Neda Bavarsad
Topics & Concepts
NisinRosmarinusFood scienceChemistryShelf lifeChitosanEssential oilAntimicrobialBacteriocinBiochemistryOrganic chemistryEssential Oils and Antimicrobial ActivityMeat and Animal Product QualityNanocomposite Films for Food Packaging