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Effect of combined application of essential oil and vacuum packaged treatment on the quality and shelflife of hot smoked rainbow trout

dc.contributor.authorTosun, Şehnaz Yasemin
dc.contributor.authorUlusoy, Şafak
dc.contributor.authorErkan, Nuray
dc.date.accessioned2021-03-03T12:11:02Z
dc.date.available2021-03-03T12:11:02Z
dc.identifier.citationErkan N., Ulusoy Ş., Tosun Ş. Y. , "Effect of combined application of essential oil and vacuum packaged treatment on the quality and shelflife of hot smoked rainbow trout", 5 th Central European Congress on Food,, Bratislava, Slovakya, 19 - 22 Mayıs 2010, ss.106
dc.identifier.otherav_2c5d390f-3a64-46b0-ba8d-e60affe9af3a
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/34535
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleEffect of combined application of essential oil and vacuum packaged treatment on the quality and shelflife of hot smoked rainbow trout
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , Su Bilimleri Fakültesi , Balıkçılık Ve Su Ürünleri İşleme Teknolojisi Bölümü
dc.contributor.firstauthorID786970


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