Lipid Changes in Sardine (Sardine Pilchardus, Walbaum 1792) as Affected by Different Prosessing Tecniques | AVESİS

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Lipid Changes in Sardine (Sardine Pilchardus, Walbaum 1792) as Affected by Different Prosessing Tecniques

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ORMANCI H. B., ÇOLAKOĞLU F.

1 st International Congress of Seafood Technology, İzmir, Turkey, 18 - 21 May 2008, pp.105-107

Publication Type: Conference Paper / Full Text
City: İzmir
Country: Turkey
Page Numbers: pp.105-107
Çanakkale Onsekiz Mart University Affiliated: Yes