Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 °C

Makaleler > Tam Makale · 2005

Yazarlar: S. Cakli, B. Kilinc, Aslı CADUN YÜNLÜ, S. Tolasa

European Food Research and Technology, Uluslararası, Wos, 2005, cilt 222, ss 130-138