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Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage
In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in ra...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Urmia University Press
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5251351/ https://www.ncbi.nlm.nih.gov/pubmed/28144420 |