Effect of virgin olive oil nanoemulsion combined with ajowan (Carum copticum) essential oil on the quality of lamb loins stored under chilled condition
In: Food science and human wellness, Jg. 11 (2022), Heft 4, S. 904-913
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Zugriff:
Titel: |
Effect of virgin olive oil nanoemulsion combined with ajowan (Carum copticum) essential oil on the quality of lamb loins stored under chilled condition
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Autor/in / Beteiligte Person: | Jafarinia, Sajad ; Fallah, Aziz A. ; Dehkordi, Saied Habibian |
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Zeitschrift: | Food science and human wellness, Jg. 11 (2022), Heft 4, S. 904-913 |
Veröffentlichung: | 2022 |
Medientyp: | serialPeriodical |
ISSN: | 2213-4530 (print) |
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