Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets
Zafer Ceylan, Raciye Meral, Şenol Köse, Gülgün F. Ünal Şengör, Yüksel Akınay, Mustafa Durmuş, Yılmaz Uçar
Topics & Concepts
MesophileFood scienceFood spoilagePsychrophileChemistryRainbow troutCurcuminFish <Actinopterygii>Bacterial growthFish filletTotal Viable CountSonicationBacteriaBiologyFisheryChromatographyBiochemistryGeneticsEnzymeMeat and Animal Product QualityFood Chemistry and Fat AnalysisProtein Hydrolysis and Bioactive Peptides