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

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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, (Özet Bildiri)

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