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Influence of some natural preservatives in controlling the shelf -life of sea bass (Dicentrarchus labrax) during cooled storage

  • Abouel-Yazeed A
Egyptian Journal of Food Science (2019) 0(0) 0-0
DOI: 10.21608/ejfs.2019.15009.1013
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Abstract

This study aimed to apply using some natural preservatives eg Thyme oil and chitosan through storage and also the value of the quality parameters of sea bass through storage at 4±1 C for16 days. Fillets of fish coated with thyme oil (Thy) or chitosan (Ch) and mix of thyme …

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APA

Abouel-Yazeed, A. (2019). Influence of some natural preservatives in controlling the shelf -life of sea bass (Dicentrarchus labrax) during cooled storage. Egyptian Journal of Food Science, 0(0), 0–0. https://doi.org/10.21608/ejfs.2019.15009.1013

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