Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Izci, L"'
Publikováno v:
Volume: 32, Issue: 1 49-56
Turkish Journal of Veterinary and Animal Sciences
Scopus-Elsevier
Turkish Journal of Veterinary and Animal Sciences
Scopus-Elsevier
This study aimed to determine the shelf life, as well as chemical and microbiological quality of gilthead seabream (Sparus aurata L., 1758) prepared by 2 different methods of smoking (hot smoking and cold smoking). The effects of hot and cold smoking
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a797b0cd2ee895d1a97ad358ff0f48aa
https://dergipark.org.tr/tr/pub/tbtkveterinary/issue/12528/151062
https://dergipark.org.tr/tr/pub/tbtkveterinary/issue/12528/151062
Publikováno v:
Volume: 28, Issue: 6 1037-1041
Turkish Journal of Veterinary and Animal Sciences
Turkish Journal of Veterinary and Animal Sciences
In this study, changes in the food component and meat yield in hot smoked tench (Tinca tinca L., 1758) were investigated. The meat yield of tench was calculated as 49.27 +/- 0.76%. Before hot smoking the water content, and crude fat, crude protein, c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::57e903b3a29332a0850b5b395c0a73f4
https://dergipark.org.tr/tr/pub/tbtkveterinary/issue/12547/151447
https://dergipark.org.tr/tr/pub/tbtkveterinary/issue/12547/151447
Publikováno v:
African Journal of Biotechnology; Vol 9, No 39 (2010); 6573-6577
Scopus-Elsevier
Scopus-Elsevier
The changes in chemical composition, cholesterol and fatty acids have been determined in raw and fried rainbow trout. Olive oil, sunflower oil, corn oil, margarine and butter were used in the frying process. Moisture content was decreased and protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::efca7ce99fdb7f7daed1ca51009e61da
https://www.ajol.info/index.php/ajb/article/view/92323
https://www.ajol.info/index.php/ajb/article/view/92323
Publikováno v:
Iranian Fisheries Science Research Institute
Scopus-Elsevier
Scopus-Elsevier
In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 °C for 6 months) were determined. The difference between the amount of moisture, crude protein, crud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2ed361afd609262c4d647db5d6e4176c
http://aquaticcommons.org/22416/
http://aquaticcommons.org/22416/
Publikováno v:
Volume: 10, Issue: 2 167-172
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Eğirdir Gölü sudaklarının (Sander lucioperca (L.,1758)) büyüme, yaş ve cinsiyet kompozisyonunu saptamak amacıyla Mayıs 1997 – Haziran 1998 tarihleri arasında yürütülen bu çalışmada toplam 555 balığın yaş, boy-kütle ilişkisi,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fddd5aeaf287cde2c34991c04ce1c0f9
https://dergipark.org.tr/tr/pub/sdufenbed/issue/20780/221854
https://dergipark.org.tr/tr/pub/sdufenbed/issue/20780/221854
Publikováno v:
Volume: 10, Issue: 1 61-65
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Eylül 2000-Ekim 2001 tarihleri arasında yürütülen bu çalışmada, Eğirdir Gölü'nde yayılış gösteren Gümüşi Havuz Balığı Carassius auratus (Bloch, 1782) stoğunun bazı biyolojik özellikleri saptanmıştır. Toplam 509 balığın y
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c01932f9cdce2571acd515623fa0a907
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/46283
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/46283
Aims: Free radicals may not only affect the denatured cell structure but also reduce protein levels. These mechanisms are critical and need to be clarified as a high priority. Because of the limited information on this subject, in this respect, the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1865::3a1018dedda06f83649ddc655ee278bc
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/94659
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/94659
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