The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC

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

WEFTA 38th Annual Meeting, Italy, pp.1

• Publication Type: Conference Paper / Full Text
• Country: Italy
• Page Numbers: pp.1