Sensory and Chemical Changes in Thyme Applied and Sous vide Processed Rainbow Trout Oncorhychus mykiss During Chilled Storage
FABA 2016: International Symposium on Fisheries and Aquatic Sciences, Turkey, 3 - 05 November 2016, pp.178, (Summary Text)
- Publication Type: Conference Paper / Summary Text
- Country: Turkey
- Page Numbers: pp.178
- Isparta University of Applied Sciences Affiliated: No