RASHIDIMEHR, A. .; FAZLARA, ali; ZAREI, M. .; POURMEHDI, M. .; NOSHAD, M. . PREDICTING SHELF LIFE OF CHICKEN BURGER PRODUCED FROM SURIMI UNDER COMBINED USE OF THYME ESSENTIAL OIL AND MODIFIED ATMOSPHERE PACKAGING: The effect of essential oils on new burgers. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 11, n. 4, p. e1662, 2022. DOI: 10.55251/jmbfs.1662. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/1662. Acesso em: 26 apr. 2024.