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Coverage of Polyethylene Film with Essential Oils of Thyme ( T hymus daenensis Celak) and Savory ( S atureja bachtiarica Bunge) for Lipid Oxidation Control in Rainbow Trout ( O ncorhynchus mykiss) Fillets during Short-Term Storage in the Refrigerator.
In: Journal of Food Processing & Preservation, Jg. 40 (2016-06-01), Heft 3, S. 483-490
Online
academicJournal
Zugriff:
Titel: |
Coverage of Polyethylene Film with Essential Oils of Thyme ( T hymus daenensis Celak) and Savory ( S atureja bachtiarica Bunge) for Lipid Oxidation Control in Rainbow Trout ( O ncorhynchus mykiss) Fillets during Short-Term Storage in the Refrigerator.
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Autor/in / Beteiligte Person: | Abedi, Elham ; Naseri, Mahmood ; Ghanbarian, Gholam A. ; Vazirzadeh, Arya |
Link: | |
Zeitschrift: | Journal of Food Processing & Preservation, Jg. 40 (2016-06-01), Heft 3, S. 483-490 |
Veröffentlichung: | 2016 |
Medientyp: | academicJournal |
ISSN: | 0145-8892 (print) |
DOI: | 10.1111/jfpp.12627 |
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