Turna Balığı (Esox lucius L., 1758) Etinin Bazı Emülsiyon Özelliklerine Farklı Konsantrasyonlarda Tuz ve Fosfat Kullanımının Etkisi.

Aydın Yapar; Seçil Atay

EN TR

Effect of the different levels of salt and phosphate on some emulsion attributes of the northern pike fish (Esox lucius L.,1758) flesh.

Abstract

Keywords

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Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

-

Bölüm

-

Yazarlar

Aydın Yapar

Seçil Atay

Yayımlanma Tarihi

1 Eylül 2005

Gönderilme Tarihi

7 Aralık 2015

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 1970 Cilt: 22 Sayı: 3

IZ

https://izlik.org/JA22JF52FF

Kaynak Göster

RIS / Bibtex

APA

Yapar, A., & Atay, S. (2005). Turna Balığı (Esox lucius L., 1758) Etinin Bazı Emülsiyon Özelliklerine Farklı Konsantrasyonlarda Tuz ve Fosfat Kullanımının Etkisi. Ege Journal of Fisheries and Aquatic Sciences, 22(3), 331-336. https://izlik.org/JA22JF52FF