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Combined effects of protein based edible film coatings and vacuum packaging on the quality of fresh sea bass fillets

dc.contributor.authorAkçay, Selin
dc.contributor.authorULUSOY, ŞAFAK
dc.contributor.authorYeşiltaş, Murat
dc.contributor.authorERKAN, NURAY
dc.contributor.authorDURSUN, Seda
dc.date.accessioned2021-03-05T10:11:15Z
dc.date.available2021-03-05T10:11:15Z
dc.date.issued2013
dc.identifier.citationERKAN N., DURSUN S., ULUSOY Ş., Akçay S., Yeşiltaş M., "Combined effects of protein based edible film coatings and vacuum packaging on the quality of fresh sea bass fillets", FLEISCHWIRTSCHAFT International, ss.61-68, 2013
dc.identifier.othervv_1032021
dc.identifier.otherav_a1d02555-f5f3-4b7d-b9a0-8e852b386125
dc.identifier.urihttp://hdl.handle.net/20.500.12627/108398
dc.language.isoeng
dc.titleCombined effects of protein based edible film coatings and vacuum packaging on the quality of fresh sea bass fillets
dc.typeMakale
dc.relation.journalFLEISCHWIRTSCHAFT International
dc.contributor.departmentBitlis Eren Üniversitesi , ,
dc.identifier.issue8
dc.identifier.startpage61
dc.identifier.endpage68
dc.contributor.firstauthorID651958


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