The Effects of Essential Oils Addition on the Quality of Wild and Farmed Sea Bream (Sparus aurata) Stored in Ice

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 1803-1816

  Attouchi, Mourad ^a   Sadok, Saloua ^a  

^a INSTITUT NATIONAL DES SCIENCES ET TECHNOLOGIES DE LA MER   (Tunisia)

Author keywords

Cumin; Essential oil; Laurel; Liquid holding; Protein electrophoresis; Quality; Sea bream; Vacuum packaging

Indexed keywords

CUMIN; LAUREL; PROTEIN ELECTROPHORESIS; SEA BREAM; VACUUM-PACKAGING;

CARBOHYDRATES; ELECTROPHORESIS; ESSENTIAL OILS; FISH; IMAGE QUALITY; LIQUIDS; VACUUM;

ICE;

ARCHOSARGUS RHOMBOIDALIS; BACTERIA (MICROORGANISMS); CUMINUM CYMINUM; LAURUS NOBILIS; SPARUS AURATA;

EID: 84862126944     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0522-x     Document Type: Article

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