Open AccessSensory Evaluation of Squid Based Snacks Produced by Using Different Spices
Author(s) -
Berna Kılınç,
Fevziye Nihan Bulat,
Sevcan Demir Atalay
Publication year - 2021
Publication title -
acta aquatica turcica
Language(s) - English
Resource type - Journals
ISSN - 2651-5474
DOI - 10.22392/actaquatr.770637
Subject(s) - chemistry , food science , physics , nuclear chemistry , mathematics , humanities , philosophy