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The Canning of Black Mussels (Mytilus galloprovincialis,L.) After Smoking, The Determination of The Chemical, Amino Acid and Fatty Acid Composition

dc.contributor.authorKalafatoğlu, Hanife
dc.contributor.authorŞENGÖR, GÜLGÜN FATMA
dc.contributor.authorGün, Hüseyin
dc.date.accessioned2021-03-06T08:05:44Z
dc.date.available2021-03-06T08:05:44Z
dc.identifier.citationŞENGÖR G. F. , Gün H., Kalafatoğlu H., "The Canning of Black Mussels (Mytilus galloprovincialis,L.) After Smoking, The Determination of The Chemical, Amino Acid and Fatty Acid Composition", Authenticity of Species in Meat and Seafood Products, International Congress, İspanya, 1 - 04 Eylül 2000, ss.81
dc.identifier.otherav_df57de8d-b162-4996-ae33-f5b2ca945357
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/147129
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleThe Canning of Black Mussels (Mytilus galloprovincialis,L.) After Smoking, The Determination of The Chemical, Amino Acid and Fatty Acid Composition
dc.typeBildiri
dc.contributor.departmentDiğer Kurumlar , ,
dc.contributor.firstauthorID451003


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