Research Article
The Effects of Salt and Storage Temperature on Microbiological Changes in Hot-Smoked Mirror Carp (Cyprinus carpio L.)
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