Study of Chemical Composition and Efficacy of Different Extracts of Iranian Propolis on the Microbiological and Sensory Parameters of Minced Cyprinus carpio Meat at 4°C Storage

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[1] Payandan, Elham

[2] Sayyed-Alangi, S. Zahra

[3] Shamloofar, Mahshid

[4] Koohsari, Hadi

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Sayyed-Alangi, S. Zahra (zalangi@gmail.com) | 1600年 / Bellwether Publishing, Ltd.卷 / 26期

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[1] Study of Chemical Composition and Efficacy of Different Extracts of Iranian Propolis on the Microbiological and Sensory Parameters of Minced Cyprinus carpio Meat at 4°C Storage
Payandan, Elham
Sayyed-Alangi, S. Zahra
Shamloofar, Mahshid
Koohsari, Hadi
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2017, 26 (05) : 593 - 603
[2] Effect of Different Storage Temperatures on Chemical Composition and Sensory Attributes of the Flesh of Cyprinus carpio and Clarias gariepinus
Al-Ghanim, K. A.
PAKISTAN JOURNAL OF ZOOLOGY, 2016, 48 (02) : 305 - 310
[3] The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4?C
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[4] The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C (vol 19, 100842, 2023)
Anvar, Narges
Nateghi, Leila
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Mousavi, Seyed Abdolmaid
FOOD CHEMISTRY-X, 2023, 20