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Proximate Composition and Shelf Life of Sous Vide Mackerel

dc.contributor.authorDOĞRUYOL, Hande
dc.contributor.authorMOL TOKAY, Sühendan
dc.date.accessioned2021-03-02T22:45:03Z
dc.date.available2021-03-02T22:45:03Z
dc.identifier.citationDOĞRUYOL H., MOL TOKAY S., "Proximate Composition and Shelf Life of Sous Vide Mackerel", 17 th International Congress of Dietetics, Granada, İspanya, 7 - 10 Eylül 2016, cilt.20, sa.1, ss.410
dc.identifier.otherav_0e6c0647-a020-43c7-91e0-b3f134e943ef
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/15274
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleProximate Composition and Shelf Life of Sous Vide Mackerel
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , Su Bilimleri Fakültesi , Balıkçılık ve Su Ürünleri İşleme Teknolojisi Bölümü
dc.identifier.volume20
dc.contributor.firstauthorID612820


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