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
  • Çanakkale Onsekiz Mart University Affiliated: Yes