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The Effects of Sous Vide Technology Combined with Different Herbals on Sensorial and Physical Quality of Fish Species Caught in the Northern Aegean Sea and Marmara Sea

dc.contributor.authorGÖNÜLAL, Onur
dc.contributor.authorCEYLAN, Zafer
dc.contributor.authorŞENGÖR, Gülgün Fatma
dc.date.accessioned2021-03-03T12:56:05Z
dc.date.available2021-03-03T12:56:05Z
dc.identifier.citationCEYLAN Z., ŞENGÖR G. F. , GÖNÜLAL O., "The Effects of Sous Vide Technology Combined with Different Herbals on Sensorial and Physical Quality of Fish Species Caught in the Northern Aegean Sea and Marmara Sea", ICFAEST 2015 : 17th International Conference on Fisheries, Aquaculture Economics and Seafood Trade, Prag, Çek Cumhuriyeti, 23 - 24 Mart 2015, ss.1198
dc.identifier.otherav_30f7c2ce-96e5-4c9d-994a-f206e414b142
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/37361
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleThe Effects of Sous Vide Technology Combined with Different Herbals on Sensorial and Physical Quality of Fish Species Caught in the Northern Aegean Sea and Marmara Sea
dc.typeBildiri
dc.contributor.department, ,
dc.contributor.firstauthorID634715


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