The effects of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils) on sensory, chemical and microbial quality of frozen sea bass fillets

ÖZOĞUL Y., DURMUŞ M., BALIKÇI E., AYAS D., GÖKDOĞAN S., UÇAR Y.

TAFT 2015- 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting), 12 - 15 Ekim 2015

  • Yayın Türü: Bildiri / Özet Bildiri
  • Yozgat Bozok Üniversitesi Adresli: Evet