Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets

International Journal of Food Science and Technology

Volumn 45, Issue 11, 2010, Pages 2366-2372

  Kenar, Mehmet ^a   Özogul, Fatih ^a   Kuley, Esmeray ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Antimicrobials; Antioxidants; Rosemary; Sage tea; Sardine

Indexed keywords

ANTIMICROBIALS; ANTIOXIDANTS; ROSEMARY; SAGE TEA; SARDINE;

ALDEHYDES; ETHANOL; VACUUM;

VOLATILE FATTY ACIDS;

BACTERIA (MICROORGANISMS); ROSMARINUS OFFICINALIS; SARDINA PILCHARDUS;

EID: 78349236607     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02414.x     Document Type: Article

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