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Publications by Ömer Osman ERTAN
Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria
Journal of Limnology and Freshwater Fisheries Research
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Influences of Citrus Peel Oils on Shelf Life of Rainbow Trout (Oncorhynchus Mykiss) Fillets
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Validation of the Quality and Microbiological Risk of Meat Cooked With the Vacuum-Pack Cooking Method (Sous-Vide)
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Rainbow Trout (Salmo Irideus) Produced in Finland VI. Prolongation of the Keeping Quality Rainbow Trout by Antioxidants
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Physicochemical Properties of Pork Loin Marinated in Kefir, Yoghurt or Buttermilk and Cooked Sous Vide [Pdf]
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Rainbow Trout, Oncorhynchus Mykiss.
