Effect of green tea extract and vacuum packaging on shelf life of shrimp during 10 days of refrigerated storage

Document Type : Research Paper

Authors


اجاق م، سحری م ع، رضایی م، 1383، اثر آنتی­اکسیدان های طبیعی  بر کیفیت ماهی کیلکا معمولی، مجله علوم دریایی ایران، 4، 7-1.
محمد زاده ب، رضایی م، 1391، تاثیر غوطه­وری ماهی کامل و تخلیه شکمی شده قزل آلای رنگین کمان (Oncorhynchus mykiss) در عصاره چای سبز بر کیفیت ماندگاری به هنگام نگهداری در یخ، نشریه پژوهشهای علوم و صنایع غذایی ایران، 2، 168-158.
نوغانی ف، ارشاد لنگرودی ه، جلیلی س ح، کوچکیان صبور ا، 1393، اثر عصاره آبی چای سبز و بسته بندی با اتمسفر اصلاح شده بر ماندگاری گوشت چرخ شده ماهی کپور نقره ای (Hypophthalmichthys molitrix) در دمای یخچال، مجله شیلات، 2، 80-71.
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