Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yildiz Bolat"'
Publikováno v:
Pakistan Veterinary Journal, Vol 30, Iss 4, Pp 227-231 (2010)
In this study, freshwater crab (Potamon potamios, Olivier 1804), economically unevaluated, was used to obtain chitin-chitosan. Chitin-chitosan was extracted with standardized modified chemical method. Chitosan was extracted with demineralization, dep
Externí odkaz:
https://doaj.org/article/c72f59c11dc14c1bacb9af2a8fe092dd
Autor:
Yildiz Bolat, Coskun Menderes Aydin
Publikováno v:
Journal of FisheriesSciences.com.
In this study, the selectivity of different hook size in the bottom longline which used for catc-hing white seabream (Diplodus sargus L., 1758) in Finike Bay were compared. In the calcula-tion of selectivity parameters of fishhooks, Holt (1963) metho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f937d1a9662cff7cc310af6f55043096
https://doi.org/10.3153/jfscom.201423
https://doi.org/10.3153/jfscom.201423
Autor:
Yıldız Bolat, Abdülkadir Yağcı
Publikováno v:
Journal of Agricultural Sciences, Vol 24, Iss 2, Pp 199-204 (2018)
This study, a comparative age determination study was carried out between May and November of 2013 in order to estimate most reliable bony tissue for ageing of the common carp in Lake Eğirdir. A total of 78 specimens aged between 1 and 11 were used
Externí odkaz:
https://doaj.org/article/61872755c64542af9036555716bdeece
Publikováno v:
Tehnički Vjesnik, Vol 24, Iss 6, Pp 1641-1646 (2017)
Juvenile fishes which have economic value in Eğirdir Lake, the fourth largest lake in Turkey according to its size, are killed due to electric water pumps used for the purpose of irrigation and drinking water. In this study, an electric fish barrier
Externí odkaz:
https://doaj.org/article/940287b5269845c38950a9e3a86c5827
Autor:
Levent İzci, Şengül Bilgin, Ali Günlü, Soner Çetinkaya, Abdullah Diler, İsmail Yüksel Genç, Yıldız Bolat
Publikováno v:
Journal of Agricultural Sciences, Vol 22, Iss 3, Pp 360-369 (2016)
Bu çalışmada, hamsi balığından döner yapılması ve kalite özelliklerinin belirlenmesi amaçlanmıştır. Hamsi balığı dönerinde % 52.17 su, % 24.79 ham protein, % 18.62 ham yağ ve % 4.28 oranında ham kül saptanmıştır. Muhafaza sür
Externí odkaz:
https://doaj.org/article/ffd4f8a77b414f0cbf9117648b4c5018