Influence of sous vide cooking on physical chemical sensory and microbiological quality in deep water pink shrimp


YÜNLÜ A.

ARCHIV FUR LEBENSMITTELHYGIENE, vol.67, no.2, pp.47-53, 2016 (Journal Indexed in SCI Expanded)

  • Publication Type: Article / Article
  • Volume: 67 Issue: 2
  • Publication Date: 2016
  • Title of Journal : ARCHIV FUR LEBENSMITTELHYGIENE
  • Page Numbers: pp.47-53