A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking
| العنوان: | A novel gastronomy application technique for |
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| المؤلفون: | Zafer Ceylan, Kubra Unal, Nazan Kutlu, Raciye Meral, Beytullah Ahmet Balcı, Esra Doğu Baykut |
| المصدر: | Journal of Food Processing and Preservation. 46 |
| بيانات النشر: | Hindawi Limited, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | General Chemical Engineering, General Chemistry, Food Science |
| تدمد: | 1745-4549 0145-8892 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::f4d78dd8b4334d8cb0bbae5199f415a4 https://doi.org/10.1111/jfpp.16538 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........f4d78dd8b4334d8cb0bbae5199f415a4 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 17454549 01458892 |
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