Olive leaf extracts for shelf life extension of salmon burgers
In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted...
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Détails bibliographiques
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 2 vom: 18. März, Seite 91-100
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| Auteur principal: |
Khemakhem, Ibtihel
(Auteur) |
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| Autres auteurs: |
Fuentes, Ana,
Lerma-García, María Jesús,
Ayadi, Mohamed Ali,
Bouaziz, Mohamed,
Barat, José Manuel |
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| Format: | Article en ligne
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| Langue: | English |
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| Publié: |
2019
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Sujets: | Journal Article
Olive leaf extract
cold storage
salmon
shelf life
Food Preservatives
Plant Extracts |
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