Chemical, microbiological and sensory evaluation of hot smoked rainbow trout (Onchorincus mykiss) modified atmosphere and vacuum packages, stored in ice
Çakli, S.; Kilinc, B.; Dincer, T.; Tolasa, S. (2005). Chemical, microbiological and sensory evaluation of hot smoked rainbow trout (Onchorincus mykiss) modified atmosphere and vacuum packages, stored in ice, in: Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. pp. 69-70
In: (2005). Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. CLO-Gent, Sea Fisheries Department/RIVO: Ijmuiden. 141 pp., more
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