Lanean...
Interaction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758) include essential oils
This study was carried out to evaluate the lipid oxidation and sensory attributes of anchovy marinated with 10% NaCl+4% alcohol vinegar+0.2% citric acid solution and 0.1% different essential oils. Group A Control: only sunflower seed oil, Group B: sunflower seed oil+0.1% rosemary oil, Group C: sunfl...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
|---|---|
| Egile Nagusiak: | , , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2017
|
| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5602965/ https://ncbi.nlm.nih.gov/pubmed/28974787 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2605-9 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|