Determination of some quality properties of “hamsi kaygana” prepared with different additives
Author:
Affiliation:
1. Fisheries Faculty; Department of Fishing and Seafood Processing Technology; Muğla Sıtkı Koçman University; Muğla Turkey
2. Agromey-Agromey Gıda Yem San. ve Tic.Ltd.Şti.; İzmir Turkey
Publisher
Wiley
Subject
Food Science
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3. Sensitivity of some common food poisoning bacteria to thyme, mint and bay leaves;Aktuğ;International Journal of Food Microbiology,1988
4. Antibacterial activity of extracts from some edible plants commonly consumen in Asia;Alzokery;International Journal of Food Microbiology,2003
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