Özlem Emir Çoban

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The antimicrobial and antioxidant effects of clove oil (Eugenia caryophyllata) on sliced smoked rainbow trout fillets were evaluated during storage at 2 °C. Smoked fillets were divided into four groups: a control (C0) without clove oil, a second group with 0.1 % (v/w) clove oil (C0.1), a third group with 0.5 % (v/w) clove oil (C0.5) and the fourth group(More)
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