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The effect of active vacuum packaging on quality Retention of hot- smoked rainbow trout

dc.contributor.authorÖZDEN, Özkan
dc.contributor.authorERKAN, Nuray
dc.date.accessioned2021-03-05T20:56:18Z
dc.date.available2021-03-05T20:56:18Z
dc.identifier.citationERKAN N., ÖZDEN Ö., "The effect of active vacuum packaging on quality Retention of hot- smoked rainbow trout", 3rd lnternational Meeting oh -Material/Bioproduct lnteraction, MATBIM2015, Zaragoza, İspanya, 17 Haziran 2015 - 19 Haziran 2019
dc.identifier.otherav_d684a08b-131f-419d-9fb7-3836954ec7ef
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/141560
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleThe effect of active vacuum packaging on quality Retention of hot- smoked rainbow trout
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , Su Bilimleri Fakültesi , Balıkçılık Ve Su Ürünleri İşleme Teknolojisi
dc.contributor.firstauthorID698241


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