Iki farkli karisim kullanilarak hazirlanan hamsi (Engraulis encrasicolus) ezmelerinde kalite degisimi = Quality changes in anchovy (Engraulis encrasicolus) paste produced by using two different mixture
Yapar, A. (1997). Iki farkli karisim kullanilarak hazirlanan hamsi (Engraulis encrasicolus) ezmelerinde kalite degisimi = Quality changes in anchovy (Engraulis encrasicolus) paste produced by using two different mixture. Journal of Fisheries and Aquatic Sciences 14(1-2): 19-23
In: Journal of Fisheries and Aquatic Sciences. Ege University. Faculty of Fisheries: Izmir. ISSN 1300-1590, meer
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