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

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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