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 | AVESİS

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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