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), Aydın, Turkey, 26 - 29 May 2014, pp.1

  • Publication Type: Conference Paper / Full Text
  • City: Aydın
  • Country: Turkey
  • Page Numbers: pp.1