The Microbiological Quality of Low Temperature High Velocity LTHV Drying Assisted Liquid Smoked Fish | AVESİS

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The Microbiological Quality of Low Temperature High Velocity LTHV Drying Assisted Liquid Smoked Fish

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KILIÇ A., ÖMÜR Ö., KARAKAYA Ş. G.

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

Publication Type: Conference Paper / Summary Text
Country: Turkey
Recep Tayyip Erdoğan University Affiliated: Yes