’Microbiological, Chemical, Sensory, Colour and Textural Changes of Rainbow trout Fillets (Onchoryncus mykiss) Treated With Sodium Acetate, Sodium Lactate, Sodium Citrate and Stored at 4C

Conference paper > Summary Text · 2007

Authors: Berna KILINÇ, Şükran ÇAKLI, Mehmet Tolga DİNÇER, Şebnem TOLASA YILMAZ

37 WEFTA Meeting, Portugal, International, Verbal, Summary Text, 2007-, pp 158-158

View details