Antibacterial effect of olive (Olea europaea L.) leaves extract in raw peeled undeveined shrimp (Penaeus semisulcatus)

This study demonstrates the potential use of OLE formulations to improve the microbial quality of PUD shrimp and OLE might be useful to the seafood industry as a natural preservative.
Source: International Journal of Veterinary Science and Medicine - Category: Veterinary Research Source Type: research