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The function of nanoemulsion on preservation of rainbow trout fillet

This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow trout fillets were determined as 10 days for the con...

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Bibliografske podrobnosti
izdano v:J Food Sci Technol
Main Authors: Durmuş, Mustafa, Ozogul, Yesim, Köşker, Ali Rıza, Ucar, Yilmaz, Boğa, Esmeray Küley, Ceylan, Zafer, Ozogul, Fatih
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2019
Teme:
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC7026332/
https://ncbi.nlm.nih.gov/pubmed/32123410
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04122-9
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