Microbiological and Physicochemical Quality of Carp sausage...

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Journal of Aquatic Food Product Technology 2019 / 09

Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage

Çoban, Mehmet Zülfü, Emir Çoban, Özlem, Fadiloğlu, Eylem Ezgi
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Language:
english
Journal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850.2019.1665604
Date:
September, 2019
File:
PDF, 1.15 MB
english, 2019
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