[1]
A. . Gürel İnanli and Y. . Yaz, “Assessment of chemical, microbiological and sensory quality of Sous vide cooked Luciobarbus esocinus (Heckel, 1843) during chilled storage ”,
Progr Nutr, vol. 22, no. 2, pp. 617–625, Jun. 2020, doi:
10.23751/pn.v22i2.9316.