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

✍ Scribed by Bensid, Abdelkader; Ucar, Yilmaz; Bendeddouche, Badis; Özogul, Fatih

• Book ID: 123201506
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 419 KB
• Volume: 145
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.08.106