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Effects of sage and grape seed oils on microbial growth and quality in hot-smoked seabream fillets

dc.contributor.authorÜçok Alakavuk, Dıdem
dc.contributor.authorErkan, Nuray
dc.contributor.authorTosun, Şehnaz Yasemin
dc.contributor.authorUlusoy, Şafak
dc.date.accessioned2021-03-03T12:26:06Z
dc.date.available2021-03-03T12:26:06Z
dc.identifier.citationErkan N., Tosun Ş. Y. , Üçok Alakavuk D., Ulusoy Ş., "Effects of sage and grape seed oils on microbial growth and quality in hot-smoked seabream fillets", 3. Middle East and North Africa (MENA) Region Animal Wealth Research Conference, Cairo, Mısır, 16 - 18 Ekim 2008, ss.10
dc.identifier.othervv_1032021
dc.identifier.otherav_2e005253-91c8-4684-8f5d-5a6a3d9e9cd0
dc.identifier.urihttp://hdl.handle.net/20.500.12627/35510
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleEffects of sage and grape seed oils on microbial growth and quality in hot-smoked seabream fillets
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , Su Bilimleri Fakültesi , Balıkçılık Ve Su Ürünleri İşleme Teknolojisi Bölümü
dc.contributor.firstauthorID795796


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