Open AccessAssessment of Chemical and Bacterial Indices of Common Carp (Cyprinus carpio) Surimi under Various Concentrations of Basil (Ocimum basilicum) Extract During Storage in Refrigerator
Author(s) -
Abbas Zamani,
Z Abaei,
F Abaei
Publication year - 2021
Publication title -
iranian journal of nutrition sciences and food technology
Language(s) - English
Resource type - Journals
eISSN - 2252-0694
pISSN - 1735-7756
DOI - 10.52547/nsft.16.1.95
Subject(s) - ocimum , basilicum , cyprinus , carp , common carp , food science , chemistry , fishery , biology , fish <actinopterygii> , botany
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