Pouryousef, Neda
Department of Food Science and Technology, Islamic Azad University, Savadkooh Branch, Ssavadkooh, Mazandaran, Iran
[ 1 ] - The effects of poneh essential oil (free and nonoliposomes forms) on chemical, biological and sensory characteristics of minced silver carp fish at 4 °C
Background and Objective: Nowadays, the application of procedures to minimize oxidative and microbial spoilage in marine products is economically and hygienically important. This study was performed to determine the effect of free and nanoliposome forms of poneh (Mentha pulegium L.) essential oil to increase the shelf life and improve the sensory characteristics of silver carp minced fish (Hypo...
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