Heat inactivation of Escherichia coli O157:H7 and Salmonella Enteritidis in sous vide-cooked anchovy enriched with ascorbic acid at low temperature

Doğruyol H.

Aquatic Research, vol.8, no.2, pp.130-139, 2025 (Peer-Reviewed Journal)

• Publication Type: Article / Article
• Volume: 8 Issue: 2
• Publication Date: 2025
• Doi Number: 10.3153/ar25013
• Journal Name: Aquatic Research
• Journal Indexes: TR DİZİN (ULAKBİM)
• Page Numbers: pp.130-139
• Istanbul University Affiliated: Yes