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Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage
(Journal of Aquatic Food Product Technology, 2019)This study aimed to determine the effect of propolis extract on quality of liquid smoked carp (Cyprinus carpio) sausage stored at 2°C for 9 weeks. Carp sausages were separated into three groups: control group, without ...