The Effects of Pomegranate Sauce on The Microbiological and Sensory Qualities Of Fresh, Boiled and Fried Sardines (Sardina pilchardus)

Conference paper > Full Text · 2011

Authors: Berna KILINÇ, ARZU BURCU YAVUZ

International Food Congress Novel Approaches in Food Industry, Turkey, İzmir, International, Poster, Full Text, 2011-, pp 710-714

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