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Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products

机译：基于ROSA Damascena蒸馏副产品的可持续利用，通过渗透治疗通过渗透治疗的鱼片营养价值改善

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Maria C. Giannakourou; Theofania Tsironi; Ioanna Thanou; Anna Maria Tsagri; Elena Katsavou; Vladimiros Lougovois; Vasiliki Kyrana; Georgios Kasapidis; Vassilia J. Sinanoglou;
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1. Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products [J] . Maria C. Giannakourou, Theofania Tsironi, Ioanna Thanou, Foods . 2019,第9期

机译：基于罗莎大马士革蒸馏副产品可持续利用的渗透处理，延长了鱼片的货架寿命并提高了营养价值
2. Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents [J] . T.N. Tsironi, P.S. Taoukis Journal of applied microbiology . 2012,第2期

机译：通过渗透处理和抗菌剂延长金头鲷鱼片的保质期
3. Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs [J] . Fathy A. Khalafalla, Fatma H.M. Ali, Abdel-Rahim H.A. Hassan Beni-Suef University Journal of Basic and Applied Sciences . 2015,第1期

机译：使用天然草药改善冷藏尼罗罗非鱼（Oreochromis niloticus）鱼片的质量并延长保质期
4. MATHEMATICAL MODELLING OF THE EFFECT OF PROCESSING PARAMETERS ON WATER ACTIVITY AND SHELF LIFE OF OSMOTICALLY DEHYDRATED FISH FILLETS [C] . T.N.Tsironi, P.S.Taoukis The 18th international drying symposium . 2012

机译：工艺参数对渗透脱水鱼片水活性和保质期影响的数学模型
5. Influence of fresh and processed tannic acid, and fresh tannic acid, and fresh tannic acid plus phosphate on catfish fillet color, microbial shelf life and oxidation. [D] . Cury, Guilherme Filizzola. 2012

机译：新鲜和加工的鞣酸，新鲜的鞣酸，新鲜的鞣酸加磷酸盐对cat鱼鱼片颜色，微生物货架期和氧化的影响。
6. Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products [O] . Maria C. Giannakourou, Theofania Tsironi, Ioanna Thanou, 2019

机译：基于罗莎大马士革蒸馏副产品可持续利用的渗透处理延长了鱼片的货架寿命并提高了营养价值
7. Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents [O] . Tsironi, TN, Taoukis, PS 2012

机译：通过渗透处理和抗微生物剂延长金头鲷鱼片的寿命

Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products

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