Effects of different cooking procedures and levels on the formation of heterocyclic aromatic amines in rainbow trouts.

ÖZ F., KABAN G., KAYA M.

1st International Congress of Seafood Technology, İzmir, Turkey, 18 - 21 May 2008, pp.115-119, (Full Text)

• Publication Type: Conference Paper / Full Text
• City: İzmir
• Country: Turkey
• Page Numbers: pp.115-119
• Ataturk University Affiliated: Yes