Open AccessSHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio
Author(s) -
Nermin Karaton Kuzgun
Publication year - 2020
Publication title -
european journal of technique
Language(s) - English
Resource type - Journals
eISSN - 2536-5134
pISSN - 2536-5010
DOI - 10.36222/ejt.755511
Subject(s) - food science , rainbow trout , cyprinus , carp , chemistry , total viable count , odor , fish <actinopterygii> , fishery , biology , bacteria , genetics , organic chemistry