The Quality Changes of Trout (Oncorhynchus mykiss W., 1792) with a Vegetable Topping During Frozen Storage (-18°C).

Bahar Tokur; Şükran Çaklı; Abdurrahman Polat

EN TR

Sebze sosu ile kaplanmış alabalık (Oncorhynchus mykiss W., 1792)'ın dondurarak depolama (-18°C) boyunca kalitesindeki değişimler.

Abstract

Keywords

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References

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Details

Primary Language

Turkish

Subjects

-

Journal Section

-

Authors

Bahar Tokur

Şükran Çaklı

Abdurrahman Polat

Publication Date

September 1, 2006

Submission Date

December 7, 2015

Acceptance Date

-

Published in Issue

Year 1970 Volume: 23 Number: 3

IZ

https://izlik.org/JA53RF35CU

Cite

RIS / Bibtex

APA

Tokur, B., Çaklı, Ş., & Polat, A. (2006). The Quality Changes of Trout (Oncorhynchus mykiss W., 1792) with a Vegetable Topping During Frozen Storage (-18°C). Ege Journal of Fisheries and Aquatic Sciences, 23(3), 345-350. https://izlik.org/JA53RF35CU

Sebze sosu ile kaplanmış alabalık (Oncorhynchus mykiss W., 1792)'ın dondurarak depolama (-18&#176;C) boyunca kalitesindeki değişimler.