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