The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02610.x/fullpdf
Reference50 articles.
1. Evaluating the quality and storage stability of fish burgers during frozen storage;Al-Bulushi;Fisheries Science,2005
2. Antioxidant and pro-oxidant properties of active rosemary constituents: carnosol and carnosic acid;Aruoma;Xenobiotica,1992
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