Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (Pangasius bocourti) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid

Citation:
El-Fatah, R. A. A., M. A. Rozan, H. M. Ziena, K. Imre, A. Morar, V. Herman, and H. H. S. Abdel-Naeem, "Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (Pangasius bocourti) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid", Foods, vol. 12, pp. 4170, 2023.
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