Study of Antimicrobial Properties of Nano Chitosan with Marjoram Essential Oil in Increasing the Shelf-Life of Shrimp (Nephropidae) at Refrigerated Temperature
Subject Areas : food microbiologyZ. Saeidi 1 , H. Ahari 2 , S.A.A. Anvar 3
1 - M.Sc. Graduated of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Assistant Professor of the Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Keywords:
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