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

Bibliographic Details
Main Authors:	Mol Tokay, Sühendan, Doğruyol, Hande, Üçok Alakavuk, Didem, Ulusoy, Şafak, Tosun, Şehnaz Yasemin
Other Authors:	İstanbul Üniversitesi , Su Bilimleri Fakültesi , Balıkçılık Ve Su Ürünleri İşleme Teknolojisi Bölümü, 3432870
Format:	Article in Journal/Newspaper
Language:	English
Published:	2022
Subjects:	Tarım ve Çevre Bilimleri (AGE) Su Ürünleri Tarımsal Bilimler BALIKÇILIK Bitki ve Hayvan Bilimleri Atlantic salmon Salmo salar
Online Access:	https://hdl.handle.net/20.500.12627/182033 https://journal-food-safety.de/Article-Details/352#copyright https://doi.org/10.2376/0003-925x-73-86

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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