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Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax,Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed.

dc.contributor.authorCeylan, Zafer
dc.contributor.authorÜnal Şengör, Gülgün Fatma
dc.date.accessioned2021-03-04T11:07:21Z
dc.date.available2021-03-04T11:07:21Z
dc.date.issued2019
dc.identifier.citationCeylan Z., Ünal Şengör G. F. , "Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax,Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed.", ACTA AQUATICA TURCICA, cilt.15, sa.2, ss.126-134, 2019
dc.identifier.issn2651-5474
dc.identifier.othervv_1032021
dc.identifier.otherav_70abe801-7fbc-4e44-9f38-a0245d966094
dc.identifier.urihttp://hdl.handle.net/20.500.12627/77656
dc.identifier.urihttps://dergipark.org.tr/tr/pub/actaquatr/issue/43483/577330
dc.language.isoeng
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarımsal Bilimler
dc.titleDetermination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax,Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed.
dc.typeMakale
dc.relation.journalACTA AQUATICA TURCICA
dc.contributor.departmentVan Yüzüncü Yıl Üniversitesi , ,
dc.identifier.volume15
dc.identifier.issue2
dc.identifier.startpage126
dc.identifier.endpage134
dc.contributor.firstauthorID2502581


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