Open AccessUTILIZATION OF DRIED PARSLEY LEAVES (PETROSELINUM CRISPUMM) AND THEIR ESSENTIAL OIL FOR EXTENDING SHELF LIFE OF BEEF BURGER
Publication year - 2020
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2020.12.4.5
Subject(s) - shelf life , control sample , food science , yield (engineering) , mathematics , chemistry , essential oil , zoology , biology , materials science , metallurgy