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dc.contributor.authorERKAN , Nuray
dc.contributor.authorYeşiltaş, Murat
dc.date.accessioned2021-03-03T09:59:07Z
dc.date.available2021-03-03T09:59:07Z
dc.date.issued2014
dc.identifier.citationERKAN N., Yeşiltaş M., "Effects of sodium alginate coating and vacuum packaging on the extension of the shelf life of hot smoked rainbow trout fillets", Fleischwirtschaft International, cilt.29, sa.6, ss.52-57, 2014
dc.identifier.othervv_1032021
dc.identifier.otherav_2004a0a1-7495-4101-a900-e1902814ca0f
dc.identifier.urihttp://hdl.handle.net/20.500.12627/26615
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.titleEffects of sodium alginate coating and vacuum packaging on the extension of the shelf life of hot smoked rainbow trout fillets
dc.typeMakale
dc.relation.journalFleischwirtschaft International
dc.contributor.departmentDiğer Kurumlar , ,
dc.identifier.volume29
dc.identifier.issue6
dc.identifier.startpage52
dc.identifier.endpage57
dc.contributor.firstauthorID698194


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