Effect of Nanoemulsion Containing Enterocin GR17 and Cinnamaldehyde on Microbiological, Physicochemical and Sensory Properties and Shelf Life of Liquid-Smoked Salmon Fillets
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DOI: 10.3390/foods12010078
Abstract: The spoilage of liquid-smoked salmon represented a serious restriction for shelf life, due to the loss of taste, smell, color and consistency in product quality. The objective of this study was to investigate the feasibility… read more here.
Keywords: liquid smoked; smoked salmon; enterocin gr17; nanoemulsion ... See more keywords