Effect of black cumin oil (Nigella sativa L.) on fresh fish (Barbus grypus) fillets during storage at 2 ± 1 °C
Abstract It is important that the methods and materials used for to lengthen the shelf-life of food are simple, inexpensive and safe. For these reasons, herbal additives like cumin oil (Nigella sativa L.) have been preferred recently. Thus, the present study focuses on the influence of black cumin o...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016-01-01
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| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005021101&lng=en&tlng=en |