Open AccessProximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)
Author(s) -
Demet GÜVENİN,
Bahar Tokur,
Koray Korkmaz,
Yılmaz Uçar
Publication year - 2021
Publication title -
acta aquatica turcica
Language(s) - English
Resource type - Journals
ISSN - 2651-5474
DOI - 10.22392/actaquatr.842738
Subject(s) - rainbow trout , food science , chemistry , composition (language) , polyunsaturated fatty acid , boiling , fatty acid , fish <actinopterygii> , fishery , biology , biochemistry , linguistics , philosophy , organic chemistry
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