Effects of Different Cooking Methods on the Proximate Composition and Mineral Content in the Cultured Common Sea Bass (Dicentrarchus labrax)

KÜÇÜKGÜLMEZ A., ÇELİK M., YANAR Y., Ersoy B., ÇIKRIKÇI M.

Advances in Food Sciences, no.28, pp.223-227, 2006 (Peer-Reviewed Journal)

  • Publication Type: Article / Article
  • Publication Date: 2006
  • Journal Name: Advances in Food Sciences
  • Page Numbers: pp.223-227
  • Çukurova University Affiliated: Yes