WASET
    Özlem Pelin Can,  Evaluation of the Microbiological, Chemical and Sensory Quality of Carp Processed by the Sous Vide Method.   journal   = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology.
    August 2011, vol. 56(8). 477 - 482
    [viewed 19 April 2024]. Available from: https://publications.waset.org/pdf/13847.