Determination of Nutritional Value, Sensory Quality and Colour Change With Computer-Based İmage Analysis Technology of Anchovy (Engraulis Engrasicholus) Marinades Prepared With Different Cooking Techniques.

ÇAKIR F., AK E., VURAL H. C., ÖZER A. Ç., ALÇİÇEK Z.

International Food Congress, NAFİ 2014, Aydın, Turkey, 26 - 29 May 2014, pp.260

  • Publication Type: Conference Paper / Summary Text
  • City: Aydın
  • Country: Turkey
  • Page Numbers: pp.260
  • Çanakkale Onsekiz Mart University Affiliated: Yes