Sensory acceptability and fatty acid profile of fish...

Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

İZCİ, Levent, BİLGİN, Şengül
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Volume:
35
Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/1678-457X.6723
Date:
December, 2015
File:
PDF, 628 KB
english, 2015
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