机译:百里香,牛至和丁香提取物对冷藏中去壳和去头的an鱼(Engraulis encrasicholus)质量参数的影响
High National Veterinary School, BP 161, El Harrach, 16000 Algiers, Algeria;
Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey;
High National Veterinary School, BP 161, El Harrach, 16000 Algiers, Algeria;
Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey;
Icing; Engraulis encrasicholus; Aromatic plant extracts; Quality parameters; Antioxidant; Antimicrobial;
机译:含百里香精油的cho鱼(Engraulis encrasicholus)副产物蛋白膜的性质和抗氧化能力
机译:锚杆(Engraulis Encrosicholus)含有百里香精油的副产物蛋白膜的性质和抗氧化能力
机译:冷冻储存期(-26°C)三种,内脏和去内脏鱼的质量变化(加德斯游动鱼,头尾Mu鱼,Engraulis encrasicholus)
机译:含百里香精油的cho鱼(Engraulis encrasicholus)副产物蛋白膜的性质和抗氧化能力
机译:嗜盐古菌能改善传统盐腌凤尾鱼(Engraulis encrasicholus L)的安全性和质量吗?