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The effect of active and vacuum packaging on the quality of Turkish traditional salted dried fish "Çiroz"

dc.contributor.authorErkan , Nuray
dc.date.accessioned2021-03-04T10:07:42Z
dc.date.available2021-03-04T10:07:42Z
dc.date.issued2017
dc.identifier.citationErkan N., "The effect of active and vacuum packaging on the quality of Turkish traditional salted dried fish "Çiroz"", JOURNAL OF FOOD AND HEALTH SCİENCE, cilt.3, sa.1, ss.29-35, 2017
dc.identifier.issn2149-0473
dc.identifier.othervv_1032021
dc.identifier.otherav_6ba54c40-34af-4e8d-a997-d3db7189ef32
dc.identifier.urihttp://hdl.handle.net/20.500.12627/74433
dc.identifier.urihttps://doi.org/10.3153/jfhs17004
dc.identifier.urihttp://www.scientificwebjournals.com/JFHS/Vol3/issue1/JFHS17004.pdf
dc.language.isoeng
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarımsal Bilimler
dc.titleThe effect of active and vacuum packaging on the quality of Turkish traditional salted dried fish "Çiroz"
dc.typeMakale
dc.relation.journalJOURNAL OF FOOD AND HEALTH SCİENCE
dc.contributor.departmentİstanbul Üniversitesi , Su Bilimleri Fakültesi , Balıkçılık ve Su Ürünleri İşleme Teknolojisi Bölümü
dc.identifier.volume3
dc.identifier.issue1
dc.identifier.startpage29
dc.identifier.endpage35
dc.contributor.firstauthorID2371222


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