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This page is a summary of: Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC), Acta Aquatica Turcica, August 2021, Suleyman Demirel Universitesi Egirdir Su Urunleri Fakultesi Dergisi,
DOI: 10.22392/actaquatr.842738.
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