THE EFFECT OF COOKİNG METHODS AND MARİNADES ON THE SENSORY ACCEPTABİLİTY OF FİSH: A CONSUMER TASTİNG PANEL STUDY

KARTAL M. E., DAĞ A.

10th International AFRICAN CONFERENCE on Contemporary Scientific Research, Nairobi, Kenya, 19 - 21 January 2026, pp.10-11, (Summary Text)

  • Publication Type: Conference Paper / Summary Text
  • City: Nairobi
  • Country: Kenya
  • Page Numbers: pp.10-11
  • Lokman Hekim University Affiliated: Yes