Determination of nutritional value, sensory quality and colour change with computer-based image analysis technology of anchovy (Engraulis engrasicholus) marinades prepared with different cooking techniques

ÇAKIR F., Ak E., Vural H., ÖZER A. Ç., ALÇİÇEK Z.

Novel Approaches in Food Industry (NAFI), İzmir, Turkey, 26 - 29 May 2014, pp.1

  • Publication Type: Conference Paper / Full Text
  • City: İzmir
  • Country: Turkey
  • Page Numbers: pp.1
  • Çanakkale Onsekiz Mart University Affiliated: Yes