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Journal of Aquatic Food Product Technology Volume 28, 2019 - Issue 9
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Original Articles

Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage

Mehmet Zülfü ÇobanKeban Vocational Schools, Fırat University, Keban, TurkeyORCID Iconhttps://orcid.org/0000-0002-5645-5456
ORCID Icon,
Özlem Emir ÇobanFaculty of Fisheries, Firat University, Elazığ, TurkeyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-1388-0740
ORCID Icon &
Eylem Ezgi FadiloğluDepartment of Gastronomy an Culinary Arts, School of Applied Sciences, Yaşar University, İzmir, Turkey
Pages 960-966 | Published online: 18 Sep 2019

Citations (5)

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Taida Juliana Adorian, Luciane Ferreira de Moura, Ana Carolina Kohlrausch Klinger, Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Fernanda Rodrigues Goulart Ferrigolo, Naglezi DeMenezes Lovatto & Leila Picolli da Silva. (2023) Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages. Journal of Aquatic Food Product Technology 32:10, pages 707-717.
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Articles from other publishers (4)

Mohamed El-Sakhawy, Ahmed Salama & Salah A. A. Mohamed. (2023) Propolis applications in food industries and packaging. Biomass Conversion and Biorefinery.
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Esmeray Kuley, Hatice Yazgan, Yesim Özogul, Yilmaz Ucar, Mustafa Durmus, Gülsün Özyurt & Deniz Ayas. (2021) Effectiveness of Lactobacilli cell-free supernatant and propolis extract microcapsules on oxidation and microbiological growth in sardine burger. Food Bioscience 44, pages 101417.
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Abdo Hassoun, Maria Carpena, Miguel A. Prieto, Jesus Simal-Gandara, Fatih Özogul, Yeşim Özogul, Özlem Emir Çoban, María Guðjónsdóttir, Francisco J. Barba, Francisco J. Marti-Quijal, Anet Režek Jambrak, Nadica Maltar-Strmečki, Jasenka Gajdoš Kljusurić & Joe M. Regenstein. (2020) Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants 9:9, pages 882.
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Eylem Ezgi FADİLOGLU & Mehmet Zülfü ÇOBAN. (2019) The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) SausagesKurt Üzümü (Lycium barbarum L.) Ekstraktının Sazan (Cyprinus carpio L., 1758) Sosislerinin Bazı Kimyasal, Mikrobiyal ve Duyusal Özellikleri Üzerine Etkileri. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 29:4, pages 702-710.
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