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Effect of Irradiation on the Microbial Quality of Sous-Vide Mackerel at 2±1C

dc.contributor.authorDoğruyol, Hande
dc.contributor.authorMol, Sühendan
dc.date.accessioned2021-03-04T09:37:01Z
dc.date.available2021-03-04T09:37:01Z
dc.identifier.citationMol S., Doğruyol H., "Effect of Irradiation on the Microbial Quality of Sous-Vide Mackerel at 2±1C", 2nd International Congress on Food Technology, Aydın, Türkiye, 5 - 07 Kasım 2014, ss.169
dc.identifier.othervv_1032021
dc.identifier.otherav_6904efc3-e37e-49ab-a0ca-f8a462389964
dc.identifier.urihttp://hdl.handle.net/20.500.12627/72785
dc.language.isoeng
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarımsal Bilimler
dc.titleEffect of Irradiation on the Microbial Quality of Sous-Vide Mackerel at 2±1C
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , Su Bilimleri Fakültesi , Balıkçılık ve Su Ürünleri İşleme Teknolojisi Bölümü
dc.contributor.firstauthorID838276


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