Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss )
| Autor: | Kocatepe, Demet1 (AUTHOR) demetkocatepe@hotmail.com, Turan, Hülya1 (AUTHOR), Gulgun, Unal Sengor F.2 (AUTHOR), Corapcı, Bengunur1 (AUTHOR), Altan, Can Okan1 (AUTHOR), Kostekli, Bayram1 (AUTHOR) |
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| Zdroj: | Journal of Culinary Science & Technology. Jul2024, p1-15. 15p. 2 Illustrations. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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