The Effects of Pomegranate Sauce on The Microbiological and Sensory Qualities Of Fresh, Boiled and Fried Sardines (Sardina pilchardus)


KILINÇ B. , YAVUZ A. B.

International Food Congress Novel Approaches in Food Industry, İzmir, Turkey, 26 May 2011, pp.710-714

  • Publication Type: Conference Paper / Full Text
  • City: İzmir
  • Country: Turkey
  • Page Numbers: pp.710-714