Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage-Reference-Cited by-同舟云学术

Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

Published:2014-02 Issue: Volume:145 Page:681-686
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bensid Abdelkader,Ucar Yilmaz,Bendeddouche Badis,Özogul Fatih

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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