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INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF SMOKED COMMON CARP (Cyprinus carpio) SAUSAGES SUPPLEMENTED WITH PROPOLIS EXTRACT

Özlem EMİR ÇOBAN, EYLEM EZGI FADIOĞLU, Mehmet Zülfü ÇOBAN

Cyprinus carpio, Fish sausage, Propolis, Natural preservative , Thiobarbituric acid (TBA),

Ecological Life Sciences, Year : 2018, Volume : 13, Issue : 4, Published Date : 1.10.2018

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