Impact of different essential oils on the characteristics of refrigerated carp (Cyprinus carpio) fish fingers
出版年份 2017 全文链接
标题
Impact of different essential oils on the characteristics of refrigerated carp (Cyprinus carpio) fish fingers
作者
关键词
Food quality, Antioxidants, Cold storage, Psychrophilic bacteria, <em class=EmphasisTypeItalic >Escherichia coli</em>, <em class=EmphasisTypeItalic >Bacillus cereus</em>, Trimethylamine
出版物
Journal of Food Measurement and Characterization
Volume 11, Issue 3, Pages 1412-1420
出版商
Springer Nature
发表日期
2017-04-09
DOI
10.1007/s11694-017-9520-7
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets
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