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pro vyhledávání: '"Günlü, Ali"'
Akademický článek
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Autor:
Karasu, Nihat1 nihatkarasu@hotmail.com, Günlü, Ali2
Publikováno v:
Acta Aquatica Turcica. 2022, Vol. 18 Issue 2, p259-272. 14p.
Autor:
YAMUÇ, Fatma1, GÜNLÜ, Ali2 aligunlu@mu.edu.tr
Publikováno v:
Acta Aquatica Turcica. ara2021, Vol. 17 Issue 4, p515-524. 10p.
Autor:
KARASU, Nihat, GÜNLÜ, Ali
Publikováno v:
Volume: 18, Issue: 2 259-272
Acta Aquatica Turcica
Acta Aquatica Turcica
Avrupa deniz levreği (Dicentrarchus labrax) pilorik sekasından tripsin enzimi, amonyum sülfat çöktürmesi (%30-%60) ve bir boyut dışlama kromotografisi olan Sephacryl S-200 kolonu kullanılarak saflaştırılmış; saflığı, sıcaklık ve pH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::ffd5586e5a79ef3667ae86453f86bd57
https://dergipark.org.tr/tr/pub/actaquatr/issue/69858/1036035
https://dergipark.org.tr/tr/pub/actaquatr/issue/69858/1036035
Publikováno v:
Annals of Nutrition & Metabolism, 2006 Jan 01. 50(1), 1-6.
Externí odkaz:
https://www.jstor.org/stable/48507473
Publikováno v:
High Pressure Research. Mar2014, Vol. 34 Issue 1, p122-132. 11p.
Autor:
Günlü, Ali1 (AUTHOR) alifuatgunlu@gmail.com, Sipahioğlu, Sinem2 (AUTHOR), Alpas, Hami3 (AUTHOR)
Publikováno v:
High Pressure Research. Mar2014, Vol. 34 Issue 1, p110-121. 12p.
Akademický článek
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Publikováno v:
Volume: 22, Issue: 3 399-402
Ege Journal of Fisheries and Aquatic Sciences
Ege Journal of Fisheries and Aquatic Sciences
In this study, pike perch and tench have been smoked according to hot smoked method. After hot smoking, filets utilizing as in the shape of fish paté aiming support to the economy. The materials were made fish paté by adding various additive after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::628cb77b6c43a66dbe5ba373ed08ae89
https://dergipark.org.tr/tr/pub/egejfas/issue/5018/68106
https://dergipark.org.tr/tr/pub/egejfas/issue/5018/68106
In recent years, the demand and consumption of minimally processed food and additive-free commodities which present few changes at sensory quality have increased. In this regard, natural antioxidants and antibacterial agents obtained from plants were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10004::77512b5f54af627c47e8f7e008b1e65f
https://hdl.handle.net/20.500.12809/7031
https://hdl.handle.net/20.500.12809/7031