EFFECT OF DIFFERENT SALT CONCENTRATIONS AND HOT SMOKING ON FILLET QUALITY OF SALMON (Salmo salar), RAINBOW TROUT (Onchorhynchus mykiss) AND MACKEREL (Scomber scombrus)

PEKCAN M. R., ÇAKIR F., BİLEN S.

FABA 2016: International Symposium on Fisheries and Aquatic Sciences, Antalya, Turkey, 3 - 05 November 2016, pp.487-488

  • Publication Type: Conference Paper / Full Text
  • City: Antalya
  • Country: Turkey
  • Page Numbers: pp.487-488
  • Çanakkale Onsekiz Mart University Affiliated: Yes