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Modelling and comparison of drying kinetics in shelf-life extension of Black Sea anchovy (Engraulis encrasicolus ponticus) using microwave and oven drying techniques

Crossref DOI link: https://doi.org/10.1007/s13197-026-06779-5

Published Online: 2026-06-23

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Bilgen, Gülsimay

Şahin, Fatma İrem

Acaralı, Nil https://orcid.org/0000-0003-4618-1540
Funding

Funding for this research was provided by:

Yıldız Technical University
License Information

Text and Data Mining valid from 2026-06-23

Version of Record valid from 2026-06-23
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Article History

Received: 28 April 2024

Revised: 7 April 2026

Accepted: 9 June 2026

First Online: 23 June 2026

Declarations

:

: The authors declare that they have no conflict of interest.

: Not applicable.

: All authors agree with publication of this work in JFST.

: All authors have read and approved the manuscript. All authors are aware of its submission to JFST.

: Not applicable.

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