Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)
The effects of different concentrations of thyme (group T), clove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonito fish (Sarda sarda Bloch, 1793) were investigated. The numbers of total mesophilic aerobic bacteria...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2015-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201501-0008_influence-of-different-essential-oils-on-refrigerated-fish-patties-produced-from-bonito-fish-sarda-sarda-bloch.php |