IMIS

Publications | Institutes | Persons | Datasets | Projects | Maps
[ report an error in this record ]basket (0): add | show Print this page

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 
Document type: Summary

Keyword
    Marine/Coastal

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

All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy Top | Authors