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, | AVESİS

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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