Optimization of shrimp snack production by response surface methodology: Sensory properties.

TOPUZ O. K., GÖKOĞLU N.

Chemical Reactions in Foods VII, Czech Republic, 1 - 04 November 2012, pp.217

  • Publication Type: Conference Paper / Full Text
  • Country: Czech Republic
  • Page Numbers: pp.217
  • Akdeniz University Affiliated: Yes