Fatih Korkmaz1, Veysel Parlak2, Özgür Kaynar3, Arzu Ucar2, Gonca Alak1,* and Muhammed Atamanalp2
...rolonged shelf life in a natural preservative dependence were observed in the fillets. Generally all the test parameters, such as microbiological, physicochemical as well as the lowest mean values were identified in the coatings of the fillets with turmeric and cardamom (p<0.05). Control and quinoa groups resulted in increased number of bacteria and chemical values compared to other treatment groups (p<0.05). The turmeric coating also results in increase...

Pakistan Journal of Zoology


Vol. 52, Iss. 4, Pages 1225-1630


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