EFFECT OF DIFFERENT SALT CONCENTRATIONS AND HOT SMOKING ON FILLET QUALITY OF SALMON (Salmo salar), RAINBOW TROUT (Onchorhynchus mykiss) AND MACKEREL (Scomber scombrus)
FABA 2016: International Symposium on Fisheries and Aquatic Sciences, Antalya, Turkey, 3 - 05 November 2016, pp.487-488, (Full Text)
- Publication Type: Conference Paper / Full Text
- City: Antalya
- Country: Turkey
- Page Numbers: pp.487-488
- Çanakkale Onsekiz Mart University Affiliated: Yes