Evaluation of Salmonella thyphi bacteria in minced meat of common kilka fish (Clupeonella cultriventris caspia) in free form and nanocapsules of fennel plant (Foeniculum vulgare) at 4˚C during different storage times

Evaluation of Salmonella thyphi bacteria in minced meat of common kilka fish (Clupeonella cultriventris caspia) in free form and nanocapsules of fennel plant (Foeniculum vulgare) at 4˚C during different storage times

Authors

  • Amila Ghaznavi Young Researchers and Elites Club, Lahijan Branch, Islamic Azad University, Iran, Islamic Republic of

Abstract

    

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Published

2018-09-17

Issue

Vol. 10 No. 3 (2018)

Section

Articles

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