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-Reference-Cited by-同舟云学术

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

Published:2017-01 Issue: Volume:75 Page:677-684
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ozogul Yesim,Yuvka İlknur,Ucar Yılmaz,Durmus Mustafa,Kösker Ali Rıza,Öz Mustafa,Ozogul Fatih

Funder

Scientific and Technological Research Council of Turkey

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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4. Free fatty acids;AOCS Official Method Ca 5a-40,1997

5. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets;Arashısar;International Journal of Food Microbiology,2004

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