Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method

Sürdürülebilir Kalkınma Amaçları

• SKA 3: Sağlıklı Bireyler
• SKA 12: Sorumlu Üretim ve Tüketim

Atıf için künye

Maskan, N., & Oğuzhan Yıldız, P. (2024). Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method. Journal of agricultural production (Online), 5(2), 121–130. https://doi.org/10.56430/japro.1459198

@article{maskan2024-209056,
  author = {Maskan, Nesim and Oğuzhan Yıldız, Pınar},
  title = {Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method},
  journal = {Journal of agricultural production (Online)},
  year = {2024},
  volume = {5},
  number = {2},
  pages = {121--130},
  issn = {2757-6620},
  doi = {10.56430/japro.1459198},
  url = {https://akademik.atauni.edu.tr/yayinlar/209056-investigation-of-quality-parameters-of-trout-fishballs-cooked-with-sous-vide}
}