Title of object
Investigation Of Sensory , Chemical And Microbiological Effects Of Natural Antioxidant Obtainedfrom Aromatic Plants On Fish Fillets
Object description
In this study, natural antioxidants from rosemary (Rosmarinus officinalis) and sage tea (Salvia officinalis) were produced using solvent extraction method. The effect of the natural antioxidant on sensory, chemical (TVB-N, TBA, PV, FFA, fatty acids) and microbiological (TVC and total coliform count) changes of vacuum packaged sardine
Language of object
Turkish
Author(s) / Publisher
Mehmet Kenar
Discipline(s)
Fish and Aquatic Products
Keywords
sardine, rosemary, sage tea, antioxidant, 1-8 cineol
Technical format
Text
Intended end-user role
Learner
Learning resource type
Thesis
Typical age range
U18
Copyright - Restrictions
This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported
Cost with use
No
Source code available
No