Work

A Preliminary Study on the Development of Turkish Salmon Lakerda: Changes in Physicochemical Quality During Processing and a Sensory Comparison with Bonito Lakerda

Year: 2026

Type: article

Source: Journal of Aquatic Food Product Technology

DOI: 10.1080/10498850.2026.2734460

Authors: Sonay Başkan, Rukiye Köklü, Tuğde Nur Tan, Cansel Kalemci, Bayram Köstekli, Bengünur Çorapci, Demet Kocatepe

Institution: Sinop University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7214116166

FWCI:

Cites: 35

Cited by:

Related to: 10