Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage
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Ege University Faculty of Fisheries
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The effect of pomegranate peel extract added as a natural preservative on the quality parameters of thornback ray (Raja clavata) sausages stored at +4°C;Food Science & Nutrition;2024-06-11
2. Exploration and Evaluation of Pony Fish (Leiognathus sp) Mince as a Source of Surimi and Study its Spectral and Textural Attributes;Indian Journal of Animal Research;2022-12-07
3. ТЕХНОЛОГІЯ ОТРИМАННЯ ЕФІРО-ОЛІЙНИХ ЕКСТРАКТІВ З ПРЯНО-АРОМАТИЧНОЇ СИРОВИНИ ТА ЇХ ВПЛИВ НА М'ЯСО-РИБНІ ФОРМОВАНІ НАПІВФАБРИКАТИ;Journal of Chemistry and Technologies;2022-01-21
4. Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities;Ege Journal of Fisheries and Aquatic Sciences;2021-09-15
5. Investigation of the Physicochemical, Organoleptic and Dietary Properties of Trout Fermented Sausages through Probiotic Strains and Fat Replacer;Food Science and Technology;2021-03-26
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