Makale
Tam Makale
Uluslararası
2012
The Effect of Chitosan Prepared in Different Solvents on the Quality Parameters of Brown Trout Fillets lt i gt Salmo trutta fario lt i gt
Food and Nutrition Sciences
Cilt 3 · ss. 1303–1306 · 01.01.2012
Atıf için künye
Alak, G. (2012). The Effect of Chitosan Prepared in Different Solvents on the Quality Parameters of Brown Trout Fillets lt i gt Salmo trutta fario lt i gt. Food and Nutrition Sciences, 3, 1303–1306. https://doi.org/10.4236/fns.2012.39172
BibTeX
@article{alak2012-205813,
author = {Alak, Gonca},
title = {The Effect of Chitosan Prepared in Different Solvents on the Quality Parameters of Brown Trout Fillets lt i gt Salmo trutta fario lt i gt},
journal = {Food and Nutrition Sciences},
year = {2012},
volume = {3},
pages = {1303--1306},
issn = {2157-944X},
doi = {10.4236/fns.2012.39172},
url = {https://akademik.atauni.edu.tr/yayinlar/205813-the-effect-of-chitosan-prepared-in-different-solvents-on-the-quality-parameters}
}