The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C.
| Autor: | Ucar, Y.1 yucar@cu.edu.tr, Ozogul, Y.2, Ozogul, F.2, Durmus, M.2, Kösker, A. R.2, Boga, E. Küley2 |
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| Zdroj: | Grasas y Aceites. 2021, Vol. 72 Issue 2, p1-12. 12p. |
| Databáze: | Academic Search Ultimate |
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