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July 5, 2011Journal of Food Science

Effects of Turmeric, Shallot Extracts, and Their Combination on Quality Characteristics of Vacuum‐Packaged Rainbow Trout Stored at 4 ± 1 °C

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SPSamaneh PezeshkTarbiat Modares UniversityMRMasoud RezaeiZabol UniversityHHHedayat HosseiniNational Nutrition and Food Technology Research Institute

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Pezeshk et al. (2011) studied this question.

synapsesocial.com/papers/6a8340376bd0b01a4e8cee73https://doi.org/10.1111/j.1750-3841.2011.02242.x
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