Open AccessRosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda)
Author(s) -
Aysun Gargacı Kınay,
Hünkar Avni Duyar
Publication year - 2021
Publication title -
marine science and technology bulletin
Language(s) - English
Resource type - Journals
ISSN - 2147-9666
DOI - 10.33714/masteb.1001401
Subject(s) - bonito , chemistry , food science , preservative , rosmarinus , mesophile , thiobarbituric acid , officinalis , piaractus mesopotamicus , fish <actinopterygii> , botany , antioxidant , essential oil , biology , fishery , biochemistry , bacteria , genetics , lipid peroxidation