The Sensory Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC Seafood from Catch and Aquaculture a Sustainable Supply

ÖZOĞUL Y., ÖZOĞUL F., boğa e., ÖZYURT G.

38th Annual Wefta Meeting, 1 Mayıs - 12 Eylül 2008

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Çukurova Üniversitesi Adresli: Evet