The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

Food Chemistry

Volumn 128, Issue 3, 2011, Pages 683-688

  Alçiçek, Zayde ^a  

^a FIRAT UNIVERSITY   (Turkey)

Author keywords

Liquid smoke; Polycyclic aromatic hydrocarbons; Rainbow trout; Sensory quality; Spices; Thyme oil

Indexed keywords

LIQUID SMOKE; POLYCYCLIC AROMATICS; RAINBOW TROUT; SENSORY QUALITIES; THYME OIL;

AROMATIC HYDROCARBONS; CHEMICAL PROPERTIES; ORGANIC COMPOUNDS; POLYCYCLIC AROMATIC HYDROCARBONS; VACUUM;

LIQUIDS;

NITROGEN; UNCLASSIFIED DRUG; VEGETABLE OIL; VOLATILE BASIC NITROGEN;

ARTICLE; COOKING; FISH MEAT; FOOD QUALITY; FOOD STORAGE; RAINBOW TROUT; THYME;

ONCORHYNCHUS MYKISS; THYMUS VULGARIS;

EID: 79955586945     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.087     Document Type: Article

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