Evaluation of essential oils as a glazing material for frozen rainbow trout (Oncorhynchus mykiss) fillet

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 759-765

  Emir Coban, Ozlem ^a  

^a FIRAT UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT PROPERTIES; FISH AND FISH PRODUCTS; GLAZING SOLUTIONS; QUALITY DETERIORATIONS; RAINBOW TROUTS (ONCORHYNCHUS MYKISS); SENSORIAL QUALITIES; THIOBARBITURIC ACID; TOTAL VOLATILE BASIC NITROGENS;

FISH; FREEZING; GLAZES; MOISTURE DETERMINATION; OXIDATION; STORAGE (MATERIALS);

ESSENTIAL OILS;

ONCORHYNCHUS MYKISS; SALMONIDAE; SYZYGIUM AROMATICUM; THYMUS VULGARIS;

EID: 84885866832     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00722.x     Document Type: Article

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