The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets
2020 ◽
Vol 44
(1)
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pp. 101-109
Keyword(s):
Sea Bass
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Keyword(s):
2009 ◽
Vol 6
(7)
◽
pp. 1359-1363
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2018 ◽
2010 ◽
Vol 2
(2)
◽
pp. 46-55