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


ÖZOĞUL Y. , Boga E. K. , ÖZYURT G. , ÖZOĞUL F.

38th Annual WEFTA Meeting, İtalya

  • Basıldığı Ülke: İtalya