The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

Fecha de publicación: 24/06/2021
Fuente: Grasas y aceites
Y. Ucar, Y. Ozogul, F. Ozogul, M. Durmus, A.R. Kösker, E. Küley Boga