Yayıncı "Faculty Food Technology Biotechnology" Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed için listeleme
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Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage
(Faculty Food Technology Biotechnology, 2014)The effects of gelatin films enriched with laurel leaf essential oil on the quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage at (4 +/- 1) degrees C were examined over a period of 26 days. Fish ...