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Chemical, microbiological and sensory changes associated with fish sauce processing
Kilinc, B.; Çakli, S.; Tolasa, S.; Dincer, T. (2005). Chemical, microbiological and sensory changes associated with fish sauce processing, in: Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. pp. 84
In: (2005). Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. CLO-Gent, Sea Fisheries Department/RIVO: Ijmuiden. 141 pp., more

Available in Authors 
    VLIZ: Proceedings [101577]
Document types: Conference paper; Summary

Keyword
    Marine

Authors  Top 
  • Kilinc, B.
  • Çakli, S.
  • Tolasa, S.
  • Dincer, T.

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