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

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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