Browsing College of Health Sciences by Subject "Eel"
Now showing items 1-2 of 2
|Chitosan and Oregano Oil Treatments, Individually or in Combination, Used To Increase the Shelf Life of Vacuum-Packaged, Refrigerated European Eel () Fillets. ||2019||International Association for Food Protection||Article|
|Shelf-life of smoked eel fillets treated with chitosan or thyme oil ||2018||Elsevier||Article|