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

Çanakkale Onsekiz Mart Üniversitesi Akademik Veri Yönetim Sistemi

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

Atıf İçin Kopyala

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

Novel Approaches in Food Industry (NAFI), Aydın, Türkiye, 26 - 29 Mayıs 2014, ss.1

Basıldığı Şehir: Aydın
Basıldığı Ülke: Türkiye
Sayfa Sayıları: ss.1