Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (<i>Oncorhynchus mykiss</i>, Walbaum 1792) stored at + 4 ± 2 °C.

J Food Sci Technol · 2025 · PMC12304377 · PMID 40741507

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extremely significantno p-value reported

This is an extremely significant result for the raw materials to be processed.

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Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (&lt;i&gt;Oncorhynchus mykiss&lt;/i&gt;, Walbaum 1792) stored at + 4 ± 2 °C.

The sentences

Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (<i>Oncorhynchus mykiss</i>, Walbaum 1792) stored at + 4 ± 2 °C.