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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...
Shranjeno v:
| izdano v: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2019
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| 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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