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Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy (Engraulis encrasicolus L.) fillets
The effects of anchovy by-product protein coatings incorporated with thyme essential oil (TEO) on the shelf life of anchovy (Engraulis encrasicolus L.) fillets stored at 4 ± 1 °C were investigated. We grouped fillets in three categories: untreated fillets, fillets treated in coating solution alone,...
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| Udgivet i: | Food Sci Biotechnol |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
The Korean Society of Food Science and Technology
2017
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049783/ https://ncbi.nlm.nih.gov/pubmed/30263663 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0185-0 |
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