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

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dc.contributor.authorPekcan Mustafa Rüçhan
dc.contributor.authorÇakır Fikret
dc.contributor.authorBilen Soner
dc.date.accessioned2024-03-22T20:51:34Z
dc.date.available2024-03-22T20:51:34Z
dc.date.issued2016
dc.identifier.urihttps://hdl.handle.net/20.500.12597/31447
dc.languageEnglish
dc.relation.conferencePloswa8
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleEffect Of Different Salt Concentrations And Hot Smoking On Fillet Quality Of Salmon, Salmo Salar Rainbow Trout Onchorhynchus Mykiss And Mackerel Scomber Scombrus
dc.typeConference Proceedings
local.event.enddate05.11.2016
local.event.startdate03.11.2016
local.import.id3073360-1964676
local.item.presentationstyleSözlü Sunum
local.item.scopeUluslararası
local.item.subjectZiraat, Orman Ve Su Ürünleri Temel Alanı- > Su Ürünleri
local.item.typeTam Metin Bildiri
local.item.yayinID3073360
local.item.yazarID1964676
local.person.branchİhsangazi Meslek Yüksekokulu
person.jobTitleDoktor Öğretim Üyesi

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