The Effects of Pomegranate Sauce on The Microbiological and Sensory Qualities Of Fresh, Boiled and Fried Sardines (Sardina pilchardus)
Bildiriler > Tam Metin Bildiri · 2011
Yazarlar: Berna KILINÇ, ARZU BURCU YAVUZ
International Food Congress Novel Approaches in Food Industry, Türkiye, İzmir, Uluslararası, Poster, Tam Metin Bildiri, 2011-, ss 710-714