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Influence of sunflower oil based nanoemulsion (AUSN-4) on the shelf life and quality of Indo-Pacific king mackerel (Scomberomorus guttatus) steaks stored at 20 °C

Food ChemistryFood ColloidChemical EngineeringShelf LifeEmulsionFood EngineeringFood ProcessingScomberomorus GuttatusFood QualityFood PreservativesMeat ScienceFood TechnologyFood SafetySunflower OilHealth Sciences