Soner ÇETİNKAYA

The Effects of Sous-Vide Cooking Method on Rainbow Trout by Adding Natural Antioxidant Effective Sage: Basic Quality Criteria

The Effects of Sous-Vide Cooking Method on Rainbow Trout by Adding Natural Antioxidant Effective Sage: Basic Quality Criteria

Natural and Engineering Sciences

2020-Cilt: 5 - Sayı: 3

167-183

Fatty acid, Oncorhynchus mykiss, quality change, sensory quality, total antioxidant capacity

8618

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