Makale
Tam Makale
Uluslararası
2022
Determination of shelf life of rainbow trout (Oncorhynchus mykiss) fillets cooked at different combinations of temperatures using the sous vide technique
Marine Science and Technology Bulletin
Cilt 11 · Sayı 2 · ss. 221–230 · 01.06.2022
Atıf için künye
Çalış Erümit, P., & Oğuzhan Yıldız, P. (2022). Determination of shelf life of rainbow trout (Oncorhynchus mykiss) fillets cooked at different combinations of temperatures using the sous vide technique. Marine Science and Technology Bulletin, 11(2), 221–230.
BibTeX
@article{caliserumit2022-209058,
author = {Çalış Erümit, Pakize and Oğuzhan Yıldız, Pınar},
title = {Determination of shelf life of rainbow trout (Oncorhynchus mykiss) fillets cooked at different combinations of temperatures using the sous vide technique},
journal = {Marine Science and Technology Bulletin},
year = {2022},
volume = {11},
number = {2},
pages = {221--230},
url = {https://akademik.atauni.edu.tr/yayinlar/209058-determination-of-shelf-life-of-rainbow-trout-oncorhynchus-mykiss-fillets-cooked}
}