Increasing oxidative stability of precooked trout fillet using herbal essential oils
The antioxidant effect of tarragon and summer savory herbal essential oils (EOs) on precooked trout fillets during frozen storage period was investigated in this study. Three groups of fish fillets were treated with tarragon EO and three other groups were treated with summer savory EO and then cooke...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
2020-08-01
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| Series: | Bulgarian Journal of Veterinary Medicine |
| Subjects: |