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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) meat products (4725) meat cuts (776) fillets (459) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) oils (1351) agricultural products (74894) animal products (13060) meat products (4721) meat cuts (776) fillets (459) plant products (54971) herbs (1625) thyme (98) product quality (18080) microbiological quality (504) sensory properties (4680) storage quality (2324) shelf life (1589) Physical and Chemical Sciences Physical and Chemical Sciences chemistry (84737) physicochemical properties (27179) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) herbs (1625) thyme (98) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) storage technology (3252) storage conditions (3071) cold storage (1217) Taxa - Animalia Taxa - Animalia Chordata (15192) Pisces (8907) Actinopterygii (8702) Salmoniformes (2131) Salmonidae (2128) Oncorhynchus (1051) Oncorhynchus mykiss (796) Taxa - Plantae Taxa - Plantae Magnoliophyta (59301) Magnoliopsida (45501) Lamiales (2033) Lamiaceae (1278) Thymus (Lamiaceae) (86) Thymus vulgaris (58) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage Author(s) of Article: Will be identified in next release Citation: Food chemistry 2011 v.128 no.3 pp. 683-688 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=436978 Name of Publication: Food chemistry Publishing Company: Will be identified in next release Accession Number: 73605
