Effect of hot smoking on the quality of vimba (vimba vimba tenella)
In this investigation, it was aimed to determine the effects of hot smoking on the chemical, microbiological and organoleptical quality characteristics of Eğrez Fish (Vimbia vimbia tenella). For this purpose, the fish was dipped in brine (containing 17% NaCI) for twelve hours, and then they were smo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=252 |