Effects of Oil-in-Water Nanoemulsion Based on Sunflower Oil on the Quality of Farmed Sea Bass and Gilthead Sea Bream Stored at Chilled Temperature (2 ± 2°C)

Hatice YazganDepartment of Food Hygiene and Technology, Faculty of Ceyhan Veterianry Medicine, University of Cukurova, Adana, TurkeyCorrespondence[email protected]

Yesim OzogulDepartment of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey

Mustafa DurmuşDepartment of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey

Esra BalikçiDepartment of Gastronomy and Culinary Arts, Tourism Faculty, Unıversity of Bozok, Yozgat, Turkey

Saadet GökdoğanDepartment of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey

Yılmaz UçarDepartment of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey

Elif Tuğçe AksunDepartment of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey

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Effects of Oil-in-Water Nanoemulsion Based on Sunflower Oil on the Quality of Farmed Sea Bass and Gilthead Sea Bream Stored at Chilled Temperature (2 ± 2°C)

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Effects of Oil-in-Water Nanoemulsion Based on Sunflower Oil on the Quality of Farmed Sea Bass and Gilthead Sea Bream Stored at Chilled Temperature (2 ± 2°C)

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