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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Fıçıcılar BB, Gençcelep H. 2021. Influence of Nisin and Lysozyme on the Shelf Life of Hot-smoked
Rainbow Trout Fillets (Oncorhynchus mykiss) during Storage at 4 °C. Philipp J Sci 150(3): 895–906.
https://doi.org/10.56899/150.03.25
