Farklı tuzlama metotları ile tuzlanan istavrit balığı (Trachurus trachurus L., 1758)'nın ekstrakt kayıplarının belirlenmesi.
Abstract
Keywords
References
- Association of Official Analytical Chemists. 1995. Salt (Chlorine as Sodium Chloride) in Meat. 935.47. Official methods of analysis (15th edition). Gaithersburg. Maryland.
- Association of Official Analytical Chemists. 2002a. Moisture content. 950.46. Official Methods of Analysis (17th edition). Gaithersburg. Maryland.
- Association of Official Analytical Chemists. 2002b. Protein content in meat. 928.08. Official Methods of Analysis (17th edition). Gaithersburg. Maryland.
- Association of Official Analytical Chemists. 2002c. Fat content in meat. 960.39. Official Methods of Analysis (17th edition). Gaithersburg. Maryland.
- Association of Official Analytical Chemists. 2002d. Ashes content. 920.153. Official Methods of Analysis (17th edition). Gaithersburg. Maryland.
- Aubourg, S. 2001. Damage detection in horse mackerel (Trachurus trachurus) during chilled storage. Journal of the American Oil Chemists’ Society 78: 857-862.
- Aubourg, S.P., and M. Ugliano. 2002. Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus). European Food Research and Technology 215: 91-95.
- Bandarra, N.M., I. Batista, M.L. Nunes, and J. Empis. 2001. Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus). European Food Research and Technology 212: 535-539.
Details
Primary Language
Turkish
Subjects
-
Journal Section
-
Authors
Mustafa Ünlüsayın
Bahar Gümüş
Ruhan Erdilal
Hayri Gülyavuz
Publication Date
September 1, 2008
Submission Date
December 7, 2015
Acceptance Date
-
Published in Issue
Year 1970 Volume: 25 Number: 3