QUALITY EVALUATION OF MULLET FISH TREATED WITH ICE CONTAINING SOME ADDITIVES STORED FOR 15 DAYS
Last updated: 04 Jan 2025
10.21608/sinjas.2017.78782
Mullet fish, soy isoflavone, Antioxidant activity, lipid oxidation, peroxide value, tbars, rosemary, Antimicrobial
Mosaad
Ghattas
M.
mousaadghttas@gmail.com
Amal
GabAlla
A.
Dept. Techn. Food and Dairy Sci., Fac. Agric., Suez Canal Univ., Ismailia, Egypt.
amalgaballa2010@yahoo.com
Ismailia
Ayman
El-Shibiny
A.
Dept. Technol. Food and Dairy, Fac. Environ. Agric. Sci., Arish Univ., Egypt., Univ. Sci. and Technol., Zewail City Sci. and Technol., Egypt.
elshibiny@hotmail.com
Giza
Seham
Gad
S.
Dept. Technol. Food and Dairy, Fac. Environ. Agric. Sci., Arish Univ., Egypt.
Ismailia
6
2
11750
2017-08-01
2020-03-24
2017-08-01
157
170
2314-6079
2682-3527
https://sinjas.journals.ekb.eg/article_78782.html
https://sinjas.journals.ekb.eg/service?article_code=78782
8
1,210
Journal
Sinai Journal of Applied Sciences
https://sinjas.journals.ekb.eg/
QUALITY EVALUATION OF MULLET FISH TREATED WITH ICE CONTAINING SOME ADDITIVES STORED FOR 15 DAYS
Details
Type
Article
Created At
22 Jan 2023