The Effects of Egg White, Tumbling and Storage Time on Proximate Composition and Protein Fractions of Restructured Fish Products


YETİM H. , Ockerman H. W.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.4, ss.65-78, 1995 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 4 Konu: 1
  • Basım Tarihi: 1995
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Sayfa Sayıları: ss.65-78