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Effect of Salvia officinalis L. extract on chemical, microbial, sensory and shelf life of rainbow trout fillet
The present study aimed at extending shelf life of rainbow trout fillet. Fish and seafoods are the most valuable nutrients, however, high levels of moisture, free amino acids, unsaturated fatty acids, and the content of nutrients make them to be categorized as spoilable and unstable foods. The objec...
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| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6811673/ https://ncbi.nlm.nih.gov/pubmed/31695949 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00575-y |
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