[1]
A. . Rashidimehr, ali fazlara, M. . Zarei, M. . PourMehdi, and M. . Noshad, “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”, J microb biotech food sci, vol. 11, no. 4, p. e1662, Feb. 2022.