Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout During Storage

Oğuzhan Yıldız, Pınar

Makale Tam Makale Uluslararası 2015

Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout During Storage

JOURNAL OF FOOD PROCESSING AND PRESERVATION Cilt 39 · ss. 806–815 · 01.02.2015

Atıf için künye

Oğuzhan Yıldız, P. (2015). Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout During Storage. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 39, 806–815.

BibTeX

@article{oguzhanyildiz2015-209062,
  author = {Oğuzhan Yıldız, Pınar},
  title = {Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout During Storage},
  journal = {JOURNAL OF FOOD PROCESSING AND PRESERVATION},
  year = {2015},
  volume = {39},
  pages = {806--815},
  issn = {0145-8892},
  url = {https://akademik.atauni.edu.tr/yayinlar/209062-effect-of-essential-oils-and-packaging-on-hot-smoked-rainbow-trout-during}
}