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
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spelling ftkocaeliuniv:d8ca235b-bb18-4152-8ef7-72212ca0b0f6 2023-05-15T15:28:43+02:00 Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar ÖZKOÇ, SEMİN ÖZGE ÖZER, NİL PEMBE DEDE, NUR ÇELİK, MUTLU SEYHUN, NADİDE 2014-11-24T01:00:00Z https://avesis.kocaeli.edu.tr/publication/details/d8ca235b-bb18-4152-8ef7-72212ca0b0f6/oai eng eng d8ca235b-bb18-4152-8ef7-72212ca0b0f6 https://avesis.kocaeli.edu.tr/publication/details/d8ca235b-bb18-4152-8ef7-72212ca0b0f6/oai info:eu-repo/semantics/closedAccess info:eu-repo/semantics/conferenceObject 2014 ftkocaeliuniv 2022-11-17T10:19:56Z Conference Object Atlantic salmon Salmo salar Kocaeli University Research Information System
institution Open Polar
collection Kocaeli University Research Information System
op_collection_id ftkocaeliuniv
language English
format Conference Object
author ÖZKOÇ, SEMİN ÖZGE
ÖZER, NİL PEMBE
DEDE, NUR
ÇELİK, MUTLU
SEYHUN, NADİDE
spellingShingle ÖZKOÇ, SEMİN ÖZGE
ÖZER, NİL PEMBE
DEDE, NUR
ÇELİK, MUTLU
SEYHUN, NADİDE
Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar
author_facet ÖZKOÇ, SEMİN ÖZGE
ÖZER, NİL PEMBE
DEDE, NUR
ÇELİK, MUTLU
SEYHUN, NADİDE
author_sort ÖZKOÇ, SEMİN ÖZGE
title Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar
title_short Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar
title_full Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar
title_fullStr Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar
title_full_unstemmed Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar
title_sort effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of atlantic salmon salmo salar
publishDate 2014
url https://avesis.kocaeli.edu.tr/publication/details/d8ca235b-bb18-4152-8ef7-72212ca0b0f6/oai
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_relation d8ca235b-bb18-4152-8ef7-72212ca0b0f6
https://avesis.kocaeli.edu.tr/publication/details/d8ca235b-bb18-4152-8ef7-72212ca0b0f6/oai
op_rights info:eu-repo/semantics/closedAccess
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