EFFICIENCY OF BIFIDOBACTERIUM WITH/OR SALTS OF SORBIC ACID ON THE QUALITY OF CHILLED AND FROZEN FISH FILLET | Zendy

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EFFICIENCY OF BIFIDOBACTERIUM WITH/OR SALTS OF SORBIC ACID ON THE QUALITY OF CHILLED AND FROZEN FISH FILLET

Publication year - 2007

Publication title -

assiut veterinary medical journal/maǧallaẗ asyūṭ al-ṭibiyyaẗ al-baytariyyaẗ

Language(s) - English

Resource type - Journals

eISSN - 2314-5226

pISSN - 1012-5973

DOI - 10.21608/avmj.2007.175944

Subject(s) - sorbic acid , food science , fish fillet , fillet (mechanics) , extender , fish <actinopterygii> , chemistry , biology , fishery , organic chemistry , materials science , composite material , polyurethane

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