Investigating some quality parameters of salted and fermented fish products of EU and Turkish origin in relation to food safety | AVESİS

Karadeniz Technical University Research Information System

Investigating some quality parameters of salted and fermented fish products of EU and Turkish origin in relation to food safety

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KÖSE S., Koral S., YAŞAR A., YAYLI N., TUFAN B., Üzen F., ...More

Recent Advances in Food Analysis (RAFA conference), Czech Republic, pp.4

Publication Type: Conference Paper / Full Text
Country: Czech Republic
Page Numbers: pp.4
Karadeniz Technical University Affiliated: Yes