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Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage

Food ChemistryRainbow TroutAgricultural ChemistryEnvironmental EngineeringChemical CompositionToxicologyEnvironmental ToxicologyFood QualityIce StorageFood SafetyHerb Essential OilsHealth Sciences