Send the following on WhatsApp
Continue to ChatEFFECT OF DIFFERENT SALT CONCENTRATIONS AND HOTSMOKING ON FILLET QUALITY OF SALMON (Salmo salar),RAINBOW TROUT (Onchorhynchus mykiss) AND MACKEREL(Scomber scombrus) - https://avesis.comu.edu.tr/yayin/964e67f4-0ce5-427e-adc3-42c36e5ae3a5/effect-of-different-salt-concentrations-and-hotsmoking-on-fillet-quality-of-salmon-salmo-salar-rainbow-trout-onchorhynchus-mykiss-and-mackerelscomber-scombrus