Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Nalan Gökoğlu and"'
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:
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
Autor:
Nalan Gökoğlu, Candan Varlık
Publikováno v:
Gıda, Vol 17, Iss 1 (2015)
Bu çalışmada, dumanlanmış ve vakumla paketlenmiş alabalıkların 5-6 oC’deki raf ömrünün belirlenmesi amaçlanmıştır. Araştırmada kullanılan ortalama 200 g canlı ağırlık ve 25 cm boyundaki alabalık örnekleri temizlenip tuzland
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::d6dc8e5363877f8e77ca8dc8d7777795
http://dergipark.gov.tr/gidader/issue/6946/92688?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6946/92688?publisher=gidadernegi