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Keeping quality of different packaged salted Atlantic bonito “lakerda”,

dc.contributor.authorErkan, Nuray
dc.contributor.authorUlusoy, Şafak
dc.contributor.authorÜçok Alakavuk, Dıdem
dc.contributor.authorTosun, Şehnaz Yasemin
dc.date.accessioned2021-03-03T11:53:22Z
dc.date.available2021-03-03T11:53:22Z
dc.date.issued2009
dc.identifier.citationErkan N., Tosun Ş. Y. , Üçok Alakavuk D., Ulusoy Ş., "Keeping quality of different packaged salted Atlantic bonito “lakerda”,", Journal Of Food Biochemistry, sa.33, ss.728-744, 2009
dc.identifier.issn0145-8884
dc.identifier.othervv_1032021
dc.identifier.otherav_2a9ae379-db5e-4115-879d-accd9475e230
dc.identifier.urihttp://hdl.handle.net/20.500.12627/33418
dc.identifier.urihttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4514.2009.00247.x/pdf
dc.language.isoeng
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarımsal Bilimler
dc.titleKeeping quality of different packaged salted Atlantic bonito “lakerda”,
dc.typeMakale
dc.relation.journalJournal Of Food Biochemistry
dc.contributor.department, ,
dc.identifier.issue33
dc.identifier.startpage728
dc.identifier.endpage744
dc.contributor.firstauthorID2214547


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