- Bài báo tạp chí
- Nhan đề: The Effect of Liquid Smoking of Anchovy
(Engraulis encrasicolus, L. 1758) Fillets
on Sensory, Meat Yield, Polycyclic
Aromatic Hydrocarbon (PAH) Content,
and Chemical Changes / Zayde Alçiçek and others
|
Nhan đề
| The Effect of Liquid Smoking of Anchovy
(Engraulis encrasicolus, L. 1758) Fillets
on Sensory, Meat Yield, Polycyclic
Aromatic Hydrocarbon (PAH) Content,
and Chemical Changes / Zayde Alçiçek and others | |
Mô tả vật lý
| From p.133-144 | |
Tác giả(bs) CN
| Zencir, Özge | |
Tác giả(bs) CN
| Alçiçek, Zayde | |
Tác giả(bs) CN
| Çelik Çakiroğullari , Gül | |
Tác giả(bs) CN
| Hüseyin Atar, Hasan | |
Nguồn trích
| Journal of aquatic food product technology -
Số: 3-4
Tập: 19
Năm: 2010 |
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| 002 | 21 |
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| 004 | 37C52075-EE49-427B-BF4F-1E99764B510B |
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| 005 | 202407271041 |
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| 008 | 081223s vm| vie |
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| 009 | 1 0 |
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| 039 | |y20240727104138|zluuyen |
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| 245 | |aThe Effect of Liquid Smoking of Anchovy
(Engraulis encrasicolus, L. 1758) Fillets
on Sensory, Meat Yield, Polycyclic
Aromatic Hydrocarbon (PAH) Content,
and Chemical Changes / |cZayde Alçiçek and others |
|---|
| 300 | |aFrom p.133-144 |
|---|
| 700 | |a Zencir, Özge |
|---|
| 700 | |aAlçiçek, Zayde |
|---|
| 700 | |aÇelik Çakiroğullari , Gül |
|---|
| 700 | |aHüseyin Atar, Hasan |
|---|
| 773 | |tJournal of aquatic food product technology |d2010|v19|i3-4 |
|---|
| 890 | |c1 |
|---|
| |
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