The effects of different concentrations of rosemary (rosmarinus officinalis) extract on the shelf life of hot-smoked and vacuum-packed luciobarbus esocinus fillets

Journal of Food Processing and Preservation

Volumn 37, Issue 3, 2013, Pages 269-274

  Emir Çoban, Özlem ^a   Özpolat, Emine ^a  

^a FIRAT UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL INDICES; CONTROL GROUPS; GROWTH OF BACTERIA; LACTIC ACID BACTERIA; ROSEMARY EXTRACTS; ROSMARINUS OFFICINALIS; SENSORY QUALITIES; THIOBARBITURIC ACID;

BACTERIA;

VACUUM;

BACTERIA (MICROORGANISMS); BARBUS ESOCINUS; ROSMARINUS OFFICINALIS;

EID: 84878775359     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00645.x     Document Type: Article

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