Investigation of Chemical, Microbiological and Sensory Properties of Ready to Eat Fish Döner Kebab Manufactured with Bluefin Tuna.
57th International Congress of Meat Science and Technology, Ghent, Belgium, 7 - 12 August 2011, (Summary Text)
- Publication Type: Conference Paper / Summary Text
- City: Ghent
- Country: Belgium
- Isparta University of Applied Sciences Affiliated: No