THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS

KORAL S., KÖSE S.

Food and Health, vol.4, no.4, pp.213-230, 2018 (Peer-Reviewed Journal)

  • Publication Type: Article / Article
  • Volume: 4 Issue: 4
  • Publication Date: 2018
  • Doi Number: 10.3153/fh18022
  • Journal Name: Food and Health
  • Journal Indexes: TR DİZİN (ULAKBİM)
  • Page Numbers: pp.213-230
  • Karadeniz Technical University Affiliated: Yes