Determination of Quality Changes in Traditional and Liquid Smoked Fish Pastirma Prepared from Meagre (Argyrosomus regius Asso, 1801)
In this study, the nutritional composition and the physicochemical, microbiological, and sensory quality parameters of traditional and liquid smoke-treated meagre pastirma were investigated under refrigerated storage conditions at +4 °C. For this purpose, analyses were conducted over a 120-day stora...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Çanakkale Onsekiz Mart University
2025-07-01
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| Series: | Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/4976144 |
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