Sensory and chemical changes in carp (Cyprinus carpio) fillets marinated with sunflower oil, sunflower oil plus pomegranate sauce and sunflower oil plus plum sauce during storage at 40 ˚C for 1 month.

KORKMAZ, FATİH; ARSLAN, ALİ; ÖZOĞUL, FATİH; ÖZOĞUL, YEŞİM; Atamanalp, Muhammed; Kocaman, Esat Mahmut; Alak, Gonca; DURMUŞ, MUSTAFA; UÇAR, YILMAZ

Bildiri Poster Uluslararası 2016

Sensory and chemical changes in carp (Cyprinus carpio) fillets marinated with sunflower oil, sunflower oil plus pomegranate sauce and sunflower oil plus plum sauce during storage at 40 ˚C for 1 month.

FATİH KORKMAZ, ALİ ARSLAN, FATİH ÖZOĞUL, YEŞİM ÖZOĞUL, Muhammed Atamanalp, Esat Mahmut Kocaman, Gonca Alak, MUSTAFA DURMUŞ, YILMAZ UÇAR

46ͭ ͪ WEFTA Conference ”From Local Fish to Global Dish” ss. 87 · Split · 12.10.2016–14.10.2016 · 12.10.2016

Atıf için künye

KORKMAZ, F., ARSLAN, A., ÖZOĞUL, F., ÖZOĞUL, Y., Atamanalp, M., Kocaman, E. M., Alak, G., DURMUŞ, M., & UÇAR, Y. (2016). Sensory and chemical changes in carp (Cyprinus carpio) fillets marinated with sunflower oil, sunflower oil plus pomegranate sauce and sunflower oil plus plum sauce during storage at 40 ˚C for 1 month. 46ͭ ͪ WEFTA Conference ”From Local Fish to Global Dish”, Split (ss. 87).

BibTeX

@inproceedings{korkmaz2016-205888,
  author = {KORKMAZ, FATİH and ARSLAN, ALİ and ÖZOĞUL, FATİH and ÖZOĞUL, YEŞİM and Atamanalp, Muhammed and Kocaman, Esat Mahmut and Alak, Gonca and DURMUŞ, MUSTAFA and UÇAR, YILMAZ},
  title = {Sensory and chemical changes in carp (Cyprinus carpio) fillets marinated with sunflower oil, sunflower oil plus pomegranate sauce and sunflower oil plus plum sauce during storage at 40 ˚C for 1 month.},
  booktitle = {46ͭ ͪ WEFTA Conference ”From Local Fish to Global Dish”},
  address = {Split},
  year = {2016},
  pages = {87},
  url = {https://akademik.atauni.edu.tr/yayinlar/205888-sensory-and-chemical-changes-in-carp-cyprinus-carpio-fillets-marinated-with}
}