Open AccessShelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage
Author(s) -
Sara Raeisi,
Seyed Mahdi Ojagh,
Parastoo Pourashouri,
Fabien Salaün,
Siew Young Quek
Publication year - 2020
Publication title -
journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04521-3
Subject(s) - food science , shelf life , food spoilage , fish oil , tbars , lipid oxidation , chemistry , polyunsaturated fatty acid , fortification , fish <actinopterygii> , biology , fishery , fatty acid , antioxidant , lipid peroxidation , biochemistry , bacteria , genetics
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