Physico-Chemical and Microbiological Assessment of Ready to Eat Tuna Döner Kebab During Marination, Cooking, and Different Storage Conditions
Simsek, Azim, Kilic, BirolLanguage:
english
Journal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850.2013.868845
Date:
January, 2015
File:
PDF, 12.48 MB
english, 2015