Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters.

MLA

Ogretici, Yusuf Kürsad, and Nalan Gokoglu. “Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters.” Journal of Aquatic Food Product Technology, vol. 33, no. 7, Aug. 2024, pp. 528–41. EBSCOhost, https://doi.org/10.1080/10498850.2024.2381001.

APA

Ogretici, Y. K., & Gokoglu, N. (2024). Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters. Journal of Aquatic Food Product Technology, 33(7), 528–541. https://doi.org/10.1080/10498850.2024.2381001

Chicago

Ogretici, Yusuf Kürsad, and Nalan Gokoglu. 2024. “Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters.” Journal of Aquatic Food Product Technology 33 (7): 528–41. doi:10.1080/10498850.2024.2381001.