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Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef.Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting.Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2.Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits.Stabilization of beef meat by a new active packaging containing natural antioxidants.Olive Leaves Extract from Algerian Oleaster ( var. ) on Microbiological Safety and Shelf-life Stability of Raw Minced Beef during DisplayBeef shelf life in low O(2) and high CO(2) atmospheres containing different low CO concentrationsDisplay life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract
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description
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Djamel Djenane
@ast
Djamel Djenane
@en
Djamel Djenane
@es
Djamel Djenane
@nl
type
label
Djamel Djenane
@ast
Djamel Djenane
@en
Djamel Djenane
@es
Djamel Djenane
@nl
prefLabel
Djamel Djenane
@ast
Djamel Djenane
@en
Djamel Djenane
@es
Djamel Djenane
@nl
P106
P1153
6602219082
P31
P496
0000-0003-4050-4329