The sensory, chemical and microbiological assessment of smoked and marinated anchovy during the storage of 7 months at 4 °C. In B.M. Poli, & G. Parisi, Seafood from catch and aquaculture for a sustainable supply,


ÖZOĞUL Y. , ÖZOĞUL F. , KÜLEY BOĞA E. , ÖZYURT G.

38th Annual WEFTA meeting, Firenze, Italy, 17 - 19 September 2008, pp.30

  • Publication Type: Conference Paper / Summary Text
  • City: Firenze
  • Country: Italy
  • Page Numbers: pp.30