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Seasonal variation in fat content of anchovy (Engraulis encrasicolus)

dc.contributor.authorGOKOGLU, N
dc.contributor.authorBAYGAR, Taçnur
dc.contributor.authorOzden, O
dc.contributor.authorErkan, Nalan
dc.contributor.authorMetin, Sühendan
dc.date.accessioned2021-03-04T13:59:17Z
dc.date.available2021-03-04T13:59:17Z
dc.date.issued1999
dc.identifier.citationGOKOGLU N., Ozden O., Erkan N., BAYGAR T., Metin S., "Seasonal variation in fat content of anchovy (Engraulis encrasicolus)", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.34, sa.4, ss.401-402, 1999
dc.identifier.issn0950-5423
dc.identifier.othervv_1032021
dc.identifier.otherav_7f34cc69-c49d-4543-a416-a8f09b79f11b
dc.identifier.urihttp://hdl.handle.net/20.500.12627/86831
dc.identifier.urihttps://doi.org/10.1046/j.1365-2621.1999.00285.x
dc.language.isoeng
dc.subjectFood Science
dc.subjectLife Sciences
dc.subjectZiraat
dc.subjectMühendislik ve Teknoloji
dc.subjectGıda Mühendisliği
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleSeasonal variation in fat content of anchovy (Engraulis encrasicolus)
dc.typeMakale
dc.relation.journalINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
dc.contributor.departmentİstanbul Üniversitesi , Su Ürünleri Fakültesi , Avlama Ve İşleme Teknolojisi Bölümü
dc.identifier.volume34
dc.identifier.issue4
dc.identifier.startpage401
dc.identifier.endpage402
dc.contributor.firstauthorID68297


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