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Determination of microbiological quality of boiled crayfish (Astacus leptodactylus) samples treated with chitosan Cover

Determination of microbiological quality of boiled crayfish (Astacus leptodactylus) samples treated with chitosan

Annals of Animal Science
Volume 24 (2024): Issue 2 (April 2024)
By: Zafer Ceylan,  Ayşe Gürel İnanlı,  Abdulrahman Basahel,  Dervis Karaboga and  Mustafa TahsinYilmaz  
Open Access
|Apr 2024

Authors

Zafer Ceylan

zaferceylan@bartin.edu.tr

Department of Molecular Biology and Genetics/Biotechnology, Faculty of Science, Bartın University, Bartın, Türkiye

Ayşe Gürel İnanlı

Department of Seafood Processing Technology, Faculty of Fisheries, Fırat University, Elazığ, Türkiye

Abdulrahman Basahel

Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia

Dervis Karaboga

Computer Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Türkiye

Mustafa TahsinYilmaz

Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
DOI: https://doi.org/10.2478/aoas-2024-0002 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 619 - 626
Submitted on: May 24, 2023
|
Accepted on: Oct 26, 2023
|
Published on: Apr 23, 2024
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
crustacean,
biopolymer,
preservation,
cooking,
food safety
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2024 Zafer Ceylan, Ayşe Gürel İnanlı, Abdulrahman Basahel, Dervis Karaboga, Mustafa TahsinYilmaz, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.

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