Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary
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Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary
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| Language |
English |
|---|---|
| Series | Articles |
| Subjects | |
| DOI | 10.23986/afsci.87078 |
| Terms of use |
Tämä työ on lisensoitu Creative Commons Nimeä 4.0 Kansainvälinen Julkinen -lisenssillä.
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| Standard Codes |
doi 10.23986/afsci.87078 |