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Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)

IF 0.8 Q4 MARINE & FRESHWATER BIOLOGY
Aquatic Sciences and Engineering Pub Date : 2022-10-04 DOI:10.26650/ase202221149736
Dilek KAHRAMAN YILMAZ, N. Berik
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鳟鱼香肠(发酵苏克)的感官、化学和微生物特性
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来源期刊
Aquatic Sciences and Engineering
Aquatic Sciences and Engineering MARINE & FRESHWATER BIOLOGY-
CiteScore
1.30
自引率
0.00%
发文量
24
审稿时长
18 weeks
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