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Details for article 115 of 128 found articles
| Title: |
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 |
| Author: |
Anvar, Narges Nateghi, Leila Shariatifar, Nabi Mousavi, Seyed Abdolmajid |
| Appeared in: |
Food chemistry. X |
| Paging: | Volume 19 () nr. C pages p. |
| Year: |
2023 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 115 of 128 found articles
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