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
id ftistanbuluniv:oai:http://acikerisim.istanbul.edu.tr:20.500.12627/182033
record_format openpolar
spelling ftistanbuluniv:oai:http://acikerisim.istanbul.edu.tr:20.500.12627/182033 2023-05-15T15:30:19+02:00 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 Mol Tokay, Sühendan Doğruyol, Hande Üçok Alakavuk, Didem Ulusoy, Şafak Tosun, Şehnaz Yasemin İstanbul Üniversitesi , Su Bilimleri Fakültesi , Balıkçılık Ve Su Ürünleri İşleme Teknolojisi Bölümü 3432870 2022-07-04T12:42:41Z 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 eng eng ARCHIV FÜR LEBENSMITTELHYGIENE Tosun 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 0003-925X vv_1032021 av_28cd1dd4-d1ed-4a86-8ffb-eed2e4c5a56b http://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 73 86 92 Tarım ve Çevre Bilimleri (AGE) Su Ürünleri Tarımsal Bilimler BALIKÇILIK Bitki ve Hayvan Bilimleri Makale 2022 ftistanbuluniv https://doi.org/20.500.12627/182033 https://doi.org/10.2376/0003-925x-73-86 2022-08-10T13:31:24Z Article in Journal/Newspaper Atlantic salmon Salmo salar İstanbul Üniversitesi Açık Erişim Sistemi
institution Open Polar
collection İstanbul Üniversitesi Açık Erişim Sistemi
op_collection_id ftistanbuluniv
language English
topic Tarım ve Çevre Bilimleri (AGE)
Su Ürünleri
Tarımsal Bilimler
BALIKÇILIK
Bitki ve Hayvan Bilimleri
spellingShingle Tarım ve Çevre Bilimleri (AGE)
Su Ürünleri
Tarımsal Bilimler
BALIKÇILIK
Bitki ve Hayvan Bilimleri
Mol Tokay, Sühendan
Doğruyol, Hande
Üçok Alakavuk, Didem
Ulusoy, Şafak
Tosun, Şehnaz Yasemin
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
topic_facet Tarım ve Çevre Bilimleri (AGE)
Su Ürünleri
Tarımsal Bilimler
BALIKÇILIK
Bitki ve Hayvan Bilimleri
author2 İstanbul Üniversitesi , Su Bilimleri Fakültesi , Balıkçılık Ve Su Ürünleri İşleme Teknolojisi Bölümü
3432870
format Article in Journal/Newspaper
author Mol Tokay, Sühendan
Doğruyol, Hande
Üçok Alakavuk, Didem
Ulusoy, Şafak
Tosun, Şehnaz Yasemin
author_facet Mol Tokay, Sühendan
Doğruyol, Hande
Üçok Alakavuk, Didem
Ulusoy, Şafak
Tosun, Şehnaz Yasemin
author_sort Mol Tokay, Sühendan
title 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
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
publishDate 2022
url 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
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_relation ARCHIV FÜR LEBENSMITTELHYGIENE
Tosun 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
0003-925X
vv_1032021
av_28cd1dd4-d1ed-4a86-8ffb-eed2e4c5a56b
http://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
73
86
92
op_doi https://doi.org/20.500.12627/182033
https://doi.org/10.2376/0003-925x-73-86
_version_ 1766360766781325312

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