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


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