Effect Of Different Salt Concentrations And Hot Smoking On Fillet Quality Of Salmon, Salmo Salar Rainbow Trout Onchorhynchus Mykiss And Mackerel Scomber Scombrus

Placeholder

relationships.isOrgUnitOf

Program

KU Authors

KU-Authors

Co-Authors

Author

Advisor

Date

2016

Language

English

Type

Conference Proceedings

Journal Title

Journal ISSN

Volume Title

Abstract

Description

Source:

Publisher:

Keywords:

Keywords

Citation

URI

https://hdl.handle.net/20.500.12597/31447

Collections

Bildiriler

Endorsement

Review

Supplemented By

Referenced By

0

Views

0

Downloads


Sustainable Development Goals