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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...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2017
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| Предметы: | |
| Online-ссылка: | 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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