Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage
| Autor: | Ozogul, Yesim, Yuvka, İlknur, Ucar, Yılmaz, Durmus, Mustafa, Kösker, Ali Rıza, Öz, Mustafa, Ozogul, Fatih |
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| Zdroj: | In LWT - Food Science and Technology January 2017 75:677-684 |
| Databáze: | ScienceDirect |
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