Browsing by Department "Can, Ö.P., University of Cumhuriyet, Department of Food Engineering, Sivas, Turkey -- Ersan, M., University of Cumhuriyet, Department of Chemical, Sivas, Turkey"
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Response surface methodology for optimizing the marination conditions during the processing of rainbow trout fillets
(2013)The objective of this study was to determine using response surface method the optimum points of the rosemary essence oil concentration along with the actual marination time in terms of colour criteria for rainbow trout ...