Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar

Bibliographic Details
Main Authors: ÖZKOÇ, SEMİN ÖZGE, ÖZER, NİL PEMBE, DEDE, NUR, ÇELİK, MUTLU, SEYHUN, NADİDE
Format: Conference Object
Language:English
Published: 2014
Subjects:
Atlantic salmon
Salmo salar
Online Access:https://avesis.kocaeli.edu.tr/publication/details/d8ca235b-bb18-4152-8ef7-72212ca0b0f6/oai
Description
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