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

Çukurova Üniversitesi Akademik Veri Yönetim Sistemi

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,

Atıf İçin Kopyala

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

38th Annual WEFTA meeting, Firenze, İtalya, 17 - 19 Eylül 2008, ss.30

Basıldığı Şehir: Firenze
Basıldığı Ülke: İtalya
Sayfa Sayıları: ss.30