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Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout ( <i>O. mykiss</i> ) — Demet Kocatepe (2024) | RDL Network
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Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout ( <i>O. mykiss</i> )
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Can Okan Altan
Sinop University
Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout ( <i>O. mykiss</i> )
Article
2024
en
Authors
+3 more
DK
Demet Kocatepe
HT
Hülya Turan
GŞ
Gülgün F. Ünal Şengör
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