The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C)
Due to the high levels of unsaturated fatty acids in fish muscle and increased demand for ready to eat food like nugget, the effect of antioxidant properties of brown algae <em>Iyengaria stellata </em>extract on the shelf-life and sensory properties of rainbow trout (<em>Oncorhynchus mykiss</em>) fi...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Persa |
| Publicat: |
Research Institute of Food Science and Technology
2018-07-01
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| Col·lecció: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Matèries: | |
| Accés en línia: | http://journals.rifst.ac.ir/article_66038_dd5c5a3dc41e84dec9ccbd37fe169d77.pdf |
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