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

Pekcan Mustafa RüçhanÇakır FikretBilen Soner2024-03-222024-03-222016https://hdl.handle.net/20.500.12597/31447https://creativecommons.org/licenses/by-nc-sa/4.0/Effect Of Different Salt Concentrations And Hot Smoking On Fillet Quality Of Salmon, Salmo Salar Rainbow Trout Onchorhynchus Mykiss And Mackerel Scomber ScombrusConference Proceedings