Burcu ÖZTÜRK KERİMOĞLU, Hülya Serpil KAVUŞAN, Meltem SERDAROĞLU

The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets

Turkish Journal of Veterinary and Animal Sciences

2020-Cilt: 44 - Sayı: 1

101-109

Laurel, basil, essential oils, antioxidants, thiobarbituric acid, trimethylamine, sous-vide cooking, fish

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