Heterocyclic aromatic amines in rainbow trout cooked by different methods to various levels.

ÖZ F., KABAN G., KAYA M.

1st International Congress on Food Technology, 3 - 06 Kasım 2010

  • Yayın Türü: Bildiri / Özet Bildiri
  • Atatürk Üniversitesi Adresli: Evet