Determination of microbiological quality of boiled crayfish (Astacus leptodactylus ) samples treated with chitosan
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23 kwi 2024
O artykule
Data publikacji: 23 kwi 2024
Zakres stron: 619 - 626
Otrzymano: 24 maj 2023
Przyjęty: 26 paź 2023
DOI: https://doi.org/10.2478/aoas-2024-0002
Słowa kluczowe
© 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