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

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

38th Annual Wefta Meeting, 1 Mayıs - 12 Eylül 2008, (Tam Metin Bildiri)

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