Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary
Finna-recension
Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary
Sparad:
| Språk |
engelska |
|---|---|
| Serie | Articles |
| Ämnen | |
| DOI | 10.23986/afsci.87078 |
| Användarvillkor |
Tämä työ on lisensoitu Creative Commons Nimeä 4.0 Kansainvälinen Julkinen -lisenssillä.
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| Standardkoder |
doi 10.23986/afsci.87078 |