[1]
Gürel İnanli, A. and Yaz, Y. 2020. Assessment of chemical, microbiological and sensory quality of Sous vide cooked Luciobarbus esocinus (Heckel, 1843) during chilled storage . Progress in Nutrition. 22, 2 (Jun. 2020), 617–625. DOI:https://doi.org/10.23751/pn.v22i2.9316.