A novel gluten-free fish cake: Physicochemical, microbiological, and sensory properties of rainbow trout-based formulation with celery powder

Sürdürülebilir Kalkınma Amaçları

• SKA 3: Sağlıklı Bireyler

Atıf için künye

Tacer Tanas, Ş., & Oğuzhan Yıldız, P. (2026). A novel gluten-free fish cake: Physicochemical, microbiological, and sensory properties of rainbow trout-based formulation with celery powder. Food and Health, 12(3), 264–279. https://doi.org/10.3153/fh26021

@article{tacertanas2026-209044,
  author = {Tacer Tanas, Şeyda and Oğuzhan Yıldız, Pınar},
  title = {A novel gluten-free fish cake: Physicochemical, microbiological, and sensory properties of rainbow trout-based formulation with celery powder},
  journal = {Food and Health},
  year = {2026},
  volume = {12},
  number = {3},
  pages = {264--279},
  issn = {2602-2834},
  doi = {10.3153/fh26021},
  url = {https://akademik.atauni.edu.tr/yayinlar/209044-a-novel-gluten-free-fish-cake-physicochemical-microbiological-and-sensory}
}