A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil
Zafer Ceylan, Cansu Atıcı, Kübra Ünal, Raciye Meral, Nazan Kutlu, Ali Samet Babaoğlu, Nazik Meziyet Dilek
Topics & Concepts
Food scienceNanofiberMesophileThiobarbituric acidChemistryBiologyBacteriaMaterials scienceBiochemistryAntioxidantLipid peroxidationGeneticsNanotechnologyMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAquaculture Nutrition and Growth