Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio
İZCİ, Levent, BİLGİN, ŞengülVolume:
35
Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/1678-457X.6723
Date:
December, 2015
File:
PDF, 628 KB
english, 2015