Chemical, microbiological and sensory changes associated with fish sauce processing
Kilinc, B.; Çakli, S.; Tolasa, S.; Dincer, T. (2005). Chemical, microbiological and sensory changes associated with fish sauce processing, in: Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. pp. 84
In: (2005). Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. CLO-Gent, Sea Fisheries Department/RIVO: Ijmuiden. 141 pp., more
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