Improving oxidative stability of ready-to-eat shrimp (Metapenaeus stebbingi) by using Tarragon and Savory essential oils at frozen storage
In this study, the effects of Tarragon and Savory essential oils on oxidative stability of ready-to-eat shrimp (Metapenaeus stebbingi) during three months at frozen storage were investigated. Samples were treated with Tarragon and Savory essential oils and cooked by different cooking methods (fryi...
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| Format: | Article |
| Language: | fas |
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Iranian Fisheries Research Organization
2018-01-01
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| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| Subjects: | |
| Online Access: | http://isfj.areo.ir/article_117015_en.html |