Quality changes of sardine fillets marinated with vinegar, grapefruit and pomegranate marinades

• Autorzy: Serdaroglu M. , Baris P. , Urgu M. , Doostifard E. , Yildiz-Turp G.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

sardine; Sardina pilchardus; fillet; marinate; vinegar; grapefruit juice; pomegranate; quality change

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2015
• Tom: 18
• Numer: 4
• Opis fizyczny: http://www.ejpau.media.pl.ebscohan369.han.up.poznan.pl/volume18/issue4/art-09.html

Twórcy

autor

Serdaroglu M.

• Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey

autor

Baris P.

• Izmir Institute of Technology, Engineering Faculty, Food Engineering Department, Izmir, Turkey

autor

Urgu M.

• Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey

autor

Doostifard E.

• Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey

autor

Yildiz-Turp G.

• Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey