Determination of microbiological quality of boiled crayfish (Astacus leptodactylus ) samples treated with chitosan
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23 avr. 2024
À propos de cet article
Publié en ligne: 23 avr. 2024
Pages: 619 - 626
Reçu: 24 mai 2023
Accepté: 26 oct. 2023
DOI: https://doi.org/10.2478/aoas-2024-0002
Mots clés
© 2024 Zafer Ceylan et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Ceylan, Zafer
Department of Molecular Biology and Genetics/Biotechnology, Faculty of Science, Bartın UniversityBartın, Türkiye
İnanlı, Ayşe Gürel
Department of Seafood Processing Technology, Faculty of Fisheries, Fırat UniversityElazığ, Türkiye
Basahel, Abdulrahman
Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz UniversityJeddah, Saudi Arabia
Karaboga, Dervis
Computer Engineering Department, Engineering Faculty, Erciyes UniversityKayseri, Türkiye
TahsinYilmaz, Mustafa
Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz UniversityJeddah, Saudi Arabia