Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Nalan Gökoğlu"'
Autor:
Ilknur Ucak, Nalan Gökoğlu
Publikováno v:
Su Ürünleri Dergisi, Vol 37, Iss 4, Pp 363-371 (2020)
Volume: 37, Issue: 4 363-371
Ege Journal of Fisheries and Aquatic Sciences
Volume: 37, Issue: 4 363-371
Ege Journal of Fisheries and Aquatic Sciences
The effects of high pressure processing (HPP) on Photobacterium phosphoreum growth and biogenic amine formation were evaluated in marinated herring (prepared with 2% acetic acid+8% NaCl; or 4% acetic acid+8% NaCl solutions). Marinated fish fillets we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acd574332d76b40104122dde4c0da881
https://dergipark.org.tr/tr/pub/egejfas/issue/53431/704492
https://dergipark.org.tr/tr/pub/egejfas/issue/53431/704492
Autor:
Nalan Gökoğlu
Publikováno v:
Shellfish Processing and Preservation ISBN: 9783030603021
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aba6fe2a261165cceaa050ad5c16820b
https://doi.org/10.1007/978-3-030-60303-8_3
https://doi.org/10.1007/978-3-030-60303-8_3
Autor:
Nalan Gökoğlu
Publikováno v:
Shellfish Processing and Preservation ISBN: 9783030603021
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ea88928adcba97f5963add116dd4425
https://doi.org/10.1007/978-3-030-60303-8_2
https://doi.org/10.1007/978-3-030-60303-8_2
Autor:
Nalan Gökoğlu
Publikováno v:
Shellfish Processing and Preservation ISBN: 9783030603021
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::133e5c1623b851d5d96cc9e79be0761b
https://doi.org/10.1007/978-3-030-60303-8_4
https://doi.org/10.1007/978-3-030-60303-8_4
Autor:
Nalan Gökoğlu
Publikováno v:
Shellfish Processing and Preservation ISBN: 9783030603021
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::940c064682213912c71c04a37eeae180
https://doi.org/10.1007/978-3-030-60303-8_5
https://doi.org/10.1007/978-3-030-60303-8_5
Autor:
Nalan Gökoğlu
Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance and have been consumed as food for centuries. Shellfish provide high quality protein with
Autor:
Pnar Yerlikaya, Nalan Gökoğlu and
Publikováno v:
Seafood Chilling, Refrigeration and Freezing ISBN: 9781118512210
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44c8810a9c5cf4ebe6d75352b0fb55d2
https://doi.org/10.1002/9781118512210.ch7
https://doi.org/10.1002/9781118512210.ch7
Autor:
Nalan Gökoğlu
Publikováno v:
Gıda, Vol 19, Iss 3 (2015)
Balık köftesi, balık etinin temizlenip, haşlanıp kıyma haline getirilmesinden sonra baharat ilavesiyle elde edilen bir balık ürünüdür. Bu çalışmada, balık köftesinin +4 oC’de depolanması sırasında kalite değişimlerinin incelenm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::bf5458c7a41f4a49719c081ba6aa8180
http://dergipark.gov.tr/gidader/issue/6983/93073?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6983/93073?publisher=gidadernegi
Autor:
Nalan Gökoğlu, Candan Varlık
Publikováno v:
Gıda, Vol 20, Iss 5 (2015)
Bu çalışmada, 4 ayrı firmaya ait sardalya konservelerinin histamin düzeylerinin belirlenmesi amaçlanmıştır. Sardalya konservesi örneklerinde; histamin, toplam uçucu bazik azot (TVB-N) trimetilamin (TMA-N) ve duyusal analizlerle pH ölçüm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::de5f42b4198395000b99aadca1b1a475
http://dergipark.gov.tr/gidader/issue/7000/93224?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/7000/93224?publisher=gidadernegi