Muhsine Duman
Department of Fish Processing Technology,
Bahri Patir
Department of Food Hygiene and Technology, Faculty of Veterinary, Firat University, Elazia 23119, Turkey
Erdal Duman
Department of Fish Processing Technology,
O. Irfan Ilhak
Department of Food Hygiene and Technology, Faculty of Veterinary, Firat University, Elazia 23119, Turkey
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How to cite this article
Muhsine Duman, Bahri Patir, Erdal Duman and O. Irfan Ilhak, 2007. The Effects of Salt and Storage Temperature on Microbiological Changes in Hot-Smoked Mirror Carp (Cyprinus carpio L.). Pakistan Journal of Biological Sciences, 10: 3002-3005.
DOI: 10.3923/pjbs.2007.3002.3005
URL: https://scialert.net/abstract/?doi=pjbs.2007.3002.3005
DOI: 10.3923/pjbs.2007.3002.3005
URL: https://scialert.net/abstract/?doi=pjbs.2007.3002.3005