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