Effect of Infrared Heating Conditions on Cooking Quality of Atlantic Salmon (Salmo salar)
This page is under construction...
Effect of Infrared Heating Conditions on Cooking Quality of Atlantic Salmon (Salmo salar)
Seyhun, N., Özer, N.P., Pilavtepe-Celik, M., M., Özkoç, S.Ö., Dede, N., 2012
AQUA, 2012, Poster session 27, September 1-5, Prague, Czech Republic.