Assessing Quality Changes in Carp Fish Meatballs Enriched with Different Mustard Oil Levels

Sürdürülebilir Kalkınma Amaçları

• SKA 2: Açlığa Son
• SKA 3: Sağlıklı Bireyler

Atıf için künye

Oğuzhan Yıldız, P., Güven, T., & Arslan, G. (2023). Assessing Quality Changes in Carp Fish Meatballs Enriched with Different Mustard Oil Levels. The Trout Journal of Atatürk University, 1(2), 1–6.

@article{oguzhanyildiz2023-208461,
  author = {Oğuzhan Yıldız, Pınar and Güven, Tuba and Arslan, Gökhan},
  title = {Assessing Quality Changes in Carp Fish Meatballs Enriched with Different Mustard Oil Levels},
  journal = {The Trout Journal of Atatürk University},
  year = {2023},
  volume = {1},
  number = {2},
  pages = {1--6},
  url = {https://akademik.atauni.edu.tr/yayinlar/208461-assessing-quality-changes-in-carp-fish-meatballs-enriched-with-different-mustard}
}