Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
This study aimed to evaluate the antioxidant and antimicrobial effects of a phenolic extract from olive vegetation water on fresh salmon steaks stored at 4°C under modified atmosphere. Twenty-four salmon steaks were respectively immersed in solutions of the diluted phenolic extract at 1.5 g/L (A), 3...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2016-11-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/6167 |