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Erratum to: The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice |
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| Authors: | Nuray Erkan ?ehnaz Yasemin Tosun ?afak Ulusoy and Gonca üretener |
| Affiliation: | (1) Department of Seafood Processing and Quality Control, Faculty of Fisheries, Istanbul University, Ordu Cad. No: 200, 34470 Laleli/Istanbul, Turkey;(2) Department of Fisheries and Seafood Processing, Institute of Science, Istanbul University, Bozdoğan Kemeri Cad. No: 6 İşitme Engelliler Okulu Yanı, Vezneciler/Istanbul, Turkey |
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| 本文献已被 SpringerLink 等数据库收录！ | |