Effects of Cooking Methods on the Proximate Composition Contents of Rainbow trout (Oncorhynchus mykiss)


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

1st International Congress of Seafood Technology, İzmir, Turkey, 18 - 21 May 2008, pp.257-260

  • Publication Type: Conference Paper / Full Text
  • City: İzmir
  • Country: Turkey
  • Page Numbers: pp.257-260