The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers

The capability of rosemary extract in preventing oxidation of fish lipid

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Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatusOgilby, 1912) with and without coating during frozen storage (−18 °C)

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Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets

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Combined effect of MAP and active compounds on fresh blue fish burger

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Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers

(2009) Maria Rosaria Corbo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Blue fish burgers: nutritional characterisation and sensory optimisation

(2009) Rossella Di Monaco et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effect of mincing method on the quality of refrigerated whiting burgers

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Antioxidant protection of white grape pomace on restructured fish products during frozen storage

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