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Makale Tam Makale Uluslararası 2019

The Effects of Different Stunning Techniques on Meat Quality of Brown Trout (Salmo Trutta Fario)

Murat Genç, Gonca Alak, Muhammed Atamanalp, Nilüfer Sabuncuoğlu Çoban, Esat Mahmut Kocaman, Ziya Gökalp Ceylan, Ömer Çoban

Fisheries and Aquaculture Journal Cilt 10 · Sayı 1 · 01.05.2019
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Atıf için künye

Genç, M., Alak, G., Atamanalp, M., Sabuncuoğlu Çoban, N., Kocaman, E. M., Ceylan, Z. G., & Çoban, Ö. (2019). The Effects of Different Stunning Techniques on Meat Quality of Brown Trout (Salmo Trutta Fario). Fisheries and Aquaculture Journal, 10(1). https://doi.org/10.4172/2150-3508.1000264

BibTeX 
@article{genc2019-205804,
  author = {Genç, Murat and Alak, Gonca and Atamanalp, Muhammed and Sabuncuoğlu Çoban, Nilüfer and Kocaman, Esat Mahmut and Ceylan, Ziya Gökalp and Çoban, Ömer},
  title = {The Effects of Different Stunning Techniques on Meat Quality of Brown Trout (Salmo Trutta Fario)},
  journal = {Fisheries and Aquaculture Journal},
  year = {2019},
  volume = {10},
  number = {1},
  issn = {2150-3508},
  doi = {10.4172/2150-3508.1000264},
  url = {https://akademik.atauni.edu.tr/yayinlar/205804-the-effects-of-different-stunning-techniques-on-meat-quality-of-brown-trout}
}