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Effect of virgin olive oil nanoemulsion combined with ajowan (Carum copticum) essential oil on the quality of lamb loins stored under chilled condition

Sajad Jafarinia Aziz A.Fallah Saied Habibian Dehkordi

食品科学与人类健康（英文）2022，Vol.11Issue(4)：904-913,10.

Effect of virgin olive oil nanoemulsion combined with ajowan (Carum copticum) essential oil on the quality of lamb loins stored under chilled condition

Sajad Jafarinia ¹Aziz A.Fallah ¹Saied Habibian Dehkordi²

作者信息

1. Department of Food Hygiene and Quality Control,Faculty of Veterinary Medicine,Shahrekord University,Shahrekord 34141,Iran
2. Department of Pharmacology,Faculty of Veterinary Medicine,Shahrekord University,Shahrekord 34141,Iran
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摘要

关键词

Olive oil/Nanoemulsion/Carum copticum/Meat/Shelf-life

Key words

Olive oil/Nanoemulsion/Carum copticum/Meat/Shelf-life

引用本文复制引用

Sajad Jafarinia,Aziz A.Fallah,Saied Habibian Dehkordi..Effect of virgin olive oil nanoemulsion combined with ajowan (Carum copticum) essential oil on the quality of lamb loins stored under chilled condition[J].食品科学与人类健康（英文）,2022,11(4):904-913,10.

基金项目

This research is a part of MSc dissertation approved and financially supported by the Shahrekord University,Iran. （）

食品科学与人类健康（英文）

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