Chemical, sensory and microbiological assessment of marinated anchovy (Engraulis engrasicholus L., 1758) fillets stored at 1±1 °C
Olgunoğlu A. İ. , KÜLEY BOĞA E.
Advances in Food Sciences, vol.31, no.2, pp.102-108, 2009 (Refereed Journals of Other Institutions)
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Publication Type:
Article / Article
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Volume:
31
Issue:
2
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Publication Date:
2009
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Title of Journal :
Advances in Food Sciences
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Page Numbers:
pp.102-108