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

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, vol.73, no.3, pp.86-92, 2022 (SCI-Expanded)

Publication Type: Article / Article
Volume: 73 Issue: 3
Publication Date: 2022
Doi Number: 10.2376/0003-925x-73-86
Journal Name: ARCHIV FÜR LEBENSMITTELHYGIENE
Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
Page Numbers: pp.86-92
Istanbul University Affiliated: Yes