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机译:盐腌,牛至油和真空包装对冷藏鳟鱼鱼片保质期的综合影响
University of Ioannina, Department of Chemistry, Laboratory of Food Chemistry and Food Microbiology, Ioannina 45110, Greece;
General Hospital of Nicosia, Department of Microbiology, Nicosia, Cyprus;
University of Ioannina, Department of Chemistry, Laboratory of Food Chemistry and Food Microbiology, Ioannina 45110, Greece;
University of Ioannina, Department of Chemistry, Laboratory of Food Chemistry and Food Microbiology, Ioannina 45110, Greece;
University of Ioannina, Department of Chemistry, Laboratory of Food Chemistry and Food Microbiology, Ioannina 45110, Greece;
rainbow trout; salting; packaging; oregano oil; essential oils; hurdle technology; shelf-life;
机译:百日草(Zataria multiflora boiss)精油和乳链菌肽对冷藏虹鳟鱼片的货架期的综合影响。
机译:真空包装和牛至精油对4℃下爱琴海地中海章鱼(章鱼)保质期的联合影响
机译:使用包含丁香和百里香精油乳液的全波斯胶基涂料,延长了虹鳟鱼片的保质期
机译:盐酸和百里香油对虹鳟鱼感觉和化学变化的结合影响(Oncorhynchus mykiss)圆角
机译:在改良气氛下包装的虹鳟鱼片的保质期和安全性研究。
机译:含葡萄籽提取物的壳聚糖可食用涂料对冷藏虹鳟鱼片保质期的影响
机译:迷迭香油(Rosmarinus officinalis)对冷藏剁碎虹鳟(Oncorhynchus mykiss)货架期的影响
机译:冰和冷藏海水中保持角膜鳕鱼对含30%肉卷的改良鱼片块质量的影响