• icon+90(533) 652 66 86
  • iconnwsa.akademi@hotmail.com
  • icon Fırat Akademi Samsun-Türkiye

EYLEM EZGI FADIOĞLU

EYLEM EZGI FADIOĞLU Photo
EYLEM EZGI FADIOĞLU

Areas of Expertise

Gastronomi ve Mutfak Sanatları

Institution

YAŞAR ÜNIVERSITESI

THE EFFECT OF GLAZING WITH SUMAC (RHUS CORIARIA, L.) EXTRACT ON THE QUALITY OF FROZEN RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETS
Sumac, Glazing, Rainbow trout, Freezing, Quality,

Luciobarbus esocinus’DAN HAZIRLANAN “GRAVLAKS”IN BESİN KOMPOZİSYONU VE DUYUSAL DEĞERLENDİRMESİ
SENSORY EVALUATION AND PROXIMATE COMPOSITION AND “GRAVLAX” PREPARED FROM LUCIOBARBUS ESOCINUS
Gravlaks,Luciobarbus esocinus,Balık,Duyusal Kalite,Besin Kompozisyonu,
Gravlax, Luciobarbus esocinus, Fish, Sensory Quality, Proximate Composition,

Our member does not have a duty on our site.