Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at+4 ± 2 °C için istatistikler
Toplam ziyaret
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| Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at+4 ± 2 °C | 2 |
Aylık toplam ziyaret
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| Mayıs 2026 | 0 |
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| Temmuz 2026 | 1 |
| Ağustos 2026 | 1 |
| Eylül 2026 | 0 |
| Ekim 2026 | 0 |
| Kasım 2026 | 0 |
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| 8229.pdf | 19 |
