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Chemical stability of rainbow trout in icing medium containing pistachio (Pistachia vera) green hull extract during chilled storage
In this study, the effect of icing medium containing different concentration of pistachio (Pistacia vera L. cv. Akbari) green hull extract (PHE) was investigated on the chemical stability of rainbow trout. The fishes were stored for 12 days in flaked ice containing 0, 0.1, 0.2 and 0.3% PHE and the p...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | J Food Sci Technol |
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| Κύριοι συγγραφείς: | , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Springer India
2017
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5785369/ https://ncbi.nlm.nih.gov/pubmed/29391608 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2797-z |
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