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

Author:

Alçiçek Zayde

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Alçiçek, Z. (2010). The comparative investigate of using hot smoking and liquid smoking techniques of fillets of rainbow trout (Oncorhynchus mykiss) during vacuum packed and chilled storage with different salting techniques. Ph. Doctorate thesis. Ankara, Turkey: Ankara University, Graduate School of Natural and Applied Sciences Department of Fisheries and Aquaculture.

2. The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbons (PAHs) Content and Chemical Changes;Alçiçek;Journal of Aquatic Food Product Technology,2010

3. AOAC (1995). Patricia Cunniff (Ed.), Official methods of analysis of the association of official analytical chemists (16th ed.). Virginia, USA.

4. Antimicrobial activity of spices;Arora;International Journal of Antimicrobial Agents,1999

5. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic Salmon (Salmo salar L.) fillets;Birkeland;Food Research International,2004

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