Use of natural antioxidants in sous vide tilapia fillet
The objective of this study was to evaluate the use of natural antioxidants in tilapia fillets submitted to sous vide process. Four treatments were carried out using different natural antioxidants (Treatment 1 – control, without antioxidant; Treatment 2 – oregano extract; Treatment 3 - rosemary extr...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Zootecnia
2020-06-01
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| Series: | Boletim de Indústria Animal |
| Subjects: | |
| Online Access: | http://www.iz.sp.gov.br/bia/index.php/bia/article/view/1694 |