Open AccessFARKLI PİŞİRME MATERYALLERİ İÇİNDE PİŞİRİLEN İSKORPİT BALIĞI (Scorpaena porcus, Linnaeus 1758) ETİNİN KALİTESİ
Author(s) -
Bengünur Çorapçı
Publication year - 2021
Publication title -
gida / the journal of food
Language(s) - English
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd21115
Subject(s) - food science , cooked meat , chemistry , fish <actinopterygii> , amino acid , composition (language) , raw material , biology , fishery , biochemistry , organic chemistry , linguistics , philosophy
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