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Makale Tam Makale Uluslararası 2013

Effects of processing methods on the sensory , mineral matter and proximate composition of rainbow trout Oncorhyncus mykiss fillets

Pınar Oğuzhan Yıldız, Angiş SİMAY

African Journal of Food Science and Technology 01.01.2013

Atıf için künye

Oğuzhan Yıldız, P., & SİMAY, A. (2013). Effects of processing methods on the sensory , mineral matter and proximate composition of rainbow trout Oncorhyncus mykiss fillets. African Journal of Food Science and Technology.

BibTeX 
@article{oguzhanyildiz2013-209045,
  author = {Oğuzhan Yıldız, Pınar and SİMAY, Angiş},
  title = {Effects of processing methods on the sensory , mineral matter and proximate composition of rainbow trout Oncorhyncus mykiss fillets},
  journal = {African Journal of Food Science and Technology},
  year = {2013},
  issn = {2141-5455},
  url = {https://akademik.atauni.edu.tr/yayinlar/209045-effects-of-processing-methods-on-the-sensory-mineral-matter-and-proximate}
}