Combined Effect of Carvacrol and High Hydrostatic Pressure on Quality Attributes of Chicken Meat During Refrigerated Conditions

Khabat Noori Hussein,Tamas Csurka,Bashdar I. Meena,Hiwa M. Ahmed,Adrienn Varga-Toth,Karina Hidas,Jonas Gabor,Csaba Nemeth,Laszlo Friedrich,Istvan Dalmadi

EMIRATES JOURNAL OF FOOD AND AGRICULTURE（2023）

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关键词
Bioactive compounds,High hydrostatic processing,Chicken meat,Lipid oxidation,Microbiological properties
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