Effects of marination, cooking and storage on physico-chemical and microbiological properties of ready to eat trout döner kebab

Author： Simsek Azim   Kilic Birol  

Publisher： Springer Publishing Company

ISSN： 1661-5751

Source： Journal für Verbraucherschutz und Lebensmittelsicherheit, Vol.8, Iss.3, 2013-09, pp. : 165-174

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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