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Effectiveness of different concentration and time application of 4-hexylresorcinol in inhibiting melanosis in raw and cooked shrimp

dc.contributor.authorSelçuk, Arif
dc.contributor.authorÖZDEN, ÖZKAN
dc.date.accessioned2021-03-04T14:07:55Z
dc.date.available2021-03-04T14:07:55Z
dc.identifier.citationSelçuk A., ÖZDEN Ö., "Effectiveness of different concentration and time application of 4-hexylresorcinol in inhibiting melanosis in raw and cooked shrimp", • 8th International CIGR International Technical Symposium on "Advanced Food Processing and Quality Management", Çin, 1 - 04 Kasım 2013, ss.261
dc.identifier.otherav_7ff3a7fb-65d7-4750-80d9-263eb0692940
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/87300
dc.language.isoeng
dc.titleEffectiveness of different concentration and time application of 4-hexylresorcinol in inhibiting melanosis in raw and cooked shrimp
dc.typeBildiri
dc.contributor.departmentDiğer Kurumlar , ,
dc.contributor.firstauthorID684367


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