Influence of sous vide cooking on physical chemical sensory and microbiological quality in deep water pink shrimp

Makaleler > Tam Makale · 2016

Yazarlar: Aslı CADUN YÜNLÜ

ARCHIV FUR LEBENSMITTELHYGIENE, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2016, cilt 67, ss 47-53