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Increasing the quality of cold-stored ­Atlantic Salmon (Salmo salar Linnaeus, 1758) via ­single and combined use of ­natural ­preservatives: chitosan, nisin and garlic ­essential oil

dc.contributor.authorMol Tokay, Sühendan
dc.contributor.authorDoğruyol, Hande
dc.contributor.authorÜçok Alakavuk, Didem
dc.contributor.authorUlusoy, Şafak
dc.contributor.authorTosun, Şehnaz Yasemin
dc.date.accessioned2022-07-04T12:42:41Z
dc.date.available2022-07-04T12:42:41Z
dc.identifier.citationTosun Ş. Y. , Mol Tokay S., Üçok Alakavuk D., Ulusoy Ş., Doğruyol H., "Increasing the quality of cold-stored ­Atlantic Salmon (Salmo salar Linnaeus, 1758) via ­single and combined use of ­natural ­preservatives: chitosan, nisin and garlic ­essential oil", ARCHIV FÜR LEBENSMITTELHYGIENE, cilt.73, ss.86-92, 2022
dc.identifier.issn0003-925X
dc.identifier.othervv_1032021
dc.identifier.otherav_28cd1dd4-d1ed-4a86-8ffb-eed2e4c5a56b
dc.identifier.urihttp://hdl.handle.net/20.500.12627/182033
dc.identifier.urihttps://journal-food-safety.de/Article-Details/352#copyright
dc.identifier.urihttps://doi.org/10.2376/0003-925x-73-86
dc.language.isoeng
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectSu Ürünleri
dc.subjectTarımsal Bilimler
dc.subjectBALIKÇILIK
dc.subjectBitki ve Hayvan Bilimleri
dc.titleIncreasing the quality of cold-stored ­Atlantic Salmon (Salmo salar Linnaeus, 1758) via ­single and combined use of ­natural ­preservatives: chitosan, nisin and garlic ­essential oil
dc.typeMakale
dc.relation.journalARCHIV FÜR LEBENSMITTELHYGIENE
dc.contributor.departmentİstanbul Üniversitesi , Su Bilimleri Fakültesi , Balıkçılık Ve Su Ürünleri İşleme Teknolojisi Bölümü
dc.identifier.volume73
dc.identifier.startpage86
dc.identifier.endpage92
dc.contributor.firstauthorID3432870


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