Influence of Nisin and Lysozyme on the Shelf Life
of Hot-smoked Rainbow Trout Fillets
(Oncorhynchus mykiss) during Storage at 4 °C


Bilge Bilgin Fıçıcılar1* and Hüseyin Gençcelep2

1Department of Fisheries Technology Engineering,
Faculty of Marine Sciences, Ordu University, Ordu, Turkey
2Department of Food Engineering, Faculty of Engineering
Ondokuz Mayis University, Samsun, Turkey


*Corresponding Author: This email address is being protected from spambots. You need JavaScript enabled to view it.


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