dc.contributor.author | TOSUN, ŞEHNAZ YASEMİN | |
dc.contributor.author | ÜÇOK ALAKAVUK, DIDEM | |
dc.contributor.author | MOL TOKAY, SÜHENDAN | |
dc.date.accessioned | 2021-03-03T17:12:19Z | |
dc.date.available | 2021-03-03T17:12:19Z | |
dc.date.issued | 2008 | |
dc.identifier.citation | MOL TOKAY S., ÜÇOK ALAKAVUK D., TOSUN Ş. Y. , "Effects of Different Processing Technologies on the Chemical Composition of Seafoods", FOOD SCIENCE AND TECHNOLOGY RESEARCH, cilt.14, sa.5, ss.467-470, 2008 | |
dc.identifier.issn | 1344-6606 | |
dc.identifier.other | vv_1032021 | |
dc.identifier.other | av_488a668a-c57c-4546-8d74-9942ba01a29d | |
dc.identifier.uri | http://hdl.handle.net/20.500.12627/52254 | |
dc.identifier.uri | https://www.jstage.jst.go.jp/article/fstr/14/5/14_5_467/_pdf | |
dc.language.iso | eng | |
dc.subject | Tarım ve Çevre Bilimleri (AGE) | |
dc.subject | Tarım Bilimleri | |
dc.subject | Tarımsal Bilimler | |
dc.title | Effects of Different Processing Technologies on the Chemical Composition of Seafoods | |
dc.type | Makale | |
dc.relation.journal | FOOD SCIENCE AND TECHNOLOGY RESEARCH | |
dc.contributor.department | İstanbul Üniversitesi , , | |
dc.identifier.volume | 14 | |
dc.identifier.issue | 5 | |
dc.identifier.startpage | 467 | |
dc.identifier.endpage | 470 | |
dc.contributor.firstauthorID | 709680 | |