Capability of the rosemary (Rosmarinus officinalis) extract on the oxidative stability of cooked sea bream (Sparus aurata) during frozen storage

Journal fur Verbraucherschutz und Lebensmittelsicherheit

Volumn 6, Issue 2, 2011, Pages 167-174

  Özyurt, Gulsun ^a   Özkütük, Ali Serhat ^a   Polat, Abdurrahman ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Cooking methods; Frozen storage; Lipid oxidation; Rosemary; Sparus aurata

Indexed keywords

ARCHOSARGUS RHOMBOIDALIS; ROSMARINUS OFFICINALIS; SPARUS AURATA;

EID: 79956018431     PISSN: 16615751     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00003-010-0624-9     Document Type: Article

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