Effects of Cooking Methods on the Proximate Composition Content of Rainbow trout Oncorhynchus mykiss | AVESİS

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Effects of Cooking Methods on the Proximate Composition Content of Rainbow trout Oncorhynchus mykiss

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BERİK N., ORMANCI H. B., Kahraman D., YILMAZ S.

1st İnternational Congress of Seafood Technology, 18 - 21 May 2008, (Summary Text)

Publication Type: Conference Paper / Summary Text
Çanakkale Onsekiz Mart University Affiliated: No