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Preservative effect of solvent free natural spice extracts on tuna fillets in chilled storage at 4 ºC: Microbial, biochemical and sensory attributes
International Journal of Fisheries and Aquatic Studies · 2016 · Vol. 4(6) · pp. 20–24
Postharvest Quality and Shelf Life ManagementFood Science and Nutritional StudiesDate Palm Research StudiesPreservativeTunaFood scienceSpiceChemistrySensory systemShelf lifeFisheryBiologyFish <Actinopterygii>
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