Makale detayları

The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C

Yazarlar:

Mustafa Durmuş | Yeşim Özoğul

Dergi:

Ege Journal of Fisheries and Aquatic Sciences 2018 Vol.35 Issue 3, pp.227-235

Belge Tipi:

Makale

Yayın Tarihi:

9/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000548447

DOI:

https://doi.org/10.12714/egejfas.2018.35.3.01

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