1.
Gürel İnanli A, Yaz Y. Assessment of chemical, microbiological and sensory quality of Sous vide cooked Luciobarbus esocinus (Heckel, 1843) during chilled storage . Progr Nutr [Internet]. 2020 Jun. 12 [cited 2024 Jul. 18];22(2):617-25. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/9316