Open AccessThe impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets
Author(s) -
Burcu ÖztürkKerimoğlu,
Hülya Serpil Kavuşan,
Meltem Serdaroğlu
Publication year - 2020
Publication title -
türk veterinerlik ve hayvancılık dergisi/turkish journal of veterinary and animal sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 35
eISSN - 1303-6181
pISSN - 1300-0128
DOI - 10.3906/vet-1908-25
Subject(s) - laurus nobilis , basilicum , ocimum , food science , sea bass , chemistry , essential oil , botany , biology , fishery , fish <actinopterygii>