A Novel Gastronomy Application Technique for Ready-to-Eat Salmon Meat Samples: Curcumin and Black Seed Oil Nanofibers with Sous Vide Cooking

Ceylan Z., Ünal K., Kutlu N., Meral R., Balcı B. A., Doğu Baykut E.

Journal Of Food Processing And Preservation, sa.6, ss.1-10, 2022 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Basım Tarihi: 2022
• Dergi Adı: Journal Of Food Processing And Preservation
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
• Sayfa Sayıları: ss.1-10
• Van Yüzüncü Yıl Üniversitesi Adresli: Evet