Authors
Muhammed Atamanalp
Department of Aquaculture, Faculty of Fisheries, Atatürk University, Erzurum, Türkiye
Muammer Kırıcı
Department of Veterinary Health, Food Agriculture and Livestock Vocational School, Bingöl University, Bingöl, Türkiye
Mine Köktürk
Department of Organic Agriculture Management, Faculty of Applied Sciences, Igdir University, Igdir, Türkiye
Mahinur Kırıcı
Department of Chemistry, Faculty of Arts and Science, Bingöl University, Bingöl, Türkiye
Duried Alwazeer
Research Center for Redox Applications in Foods (RCRAF), Igdir University, Igdir, Turkey
Innovative Food Technologies Development, Application, and Research Center, Igdir University, Igdir, Türkiye
Esat Mahmut Kocaman
Department of Aquaculture, Faculty of Fisheries, Atatürk University, Erzurum, Türkiye
Arzu Ucar
Department of Aquaculture, Faculty of Fisheries, Atatürk University, Erzurum, Türkiye
Veysel Parlak
Department of Basic Sciences, Faculty of Fisheries, Ataturk University, Erzurum, Türkiye
Sinan Özcan
Department of Aquaculture, Faculty of Fisheries, Atatürk University, Erzurum, Türkiye
Gonca Alak
Department of Seafood Processing Technology, Faculty of Fisheries, Ataturk University, Erzurum, Türkiye