| dc.contributor.author | VARLIK, C | |
| dc.contributor.author | Erkan, Nuray | |
| dc.contributor.author | Mol, S | |
| dc.contributor.author | AKKUS, O | |
| dc.date.accessioned | 2021-03-06T13:00:27Z | |
| dc.date.available | 2021-03-06T13:00:27Z | |
| dc.date.issued | 2004 | |
| dc.identifier.citation | AKKUS O., VARLIK C., Erkan N., Mol S., "Determination of some quality parameters of fishballs prepared from raw and boiled fish", TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.28, ss.79-85, 2004 | |
| dc.identifier.issn | 1300-0128 | |
| dc.identifier.other | av_f69ff236-1ccd-49fa-9ec7-3cb184e399e7 | |
| dc.identifier.other | vv_1032021 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12627/161562 | |
| dc.description.abstract | The shelf life of fishballs prepared using raw and boiled fish was examined during cold storage (+4 degreesC +/- 1). Sensory, physical (loss of weight), chemical (TVB-N, TMA-N) and microbiological analyses (aerobic mesophilic bacteria, total psychrophilic bacteria) of fishballs made from raw and boiled anchovies and stored under cold storage conditions were carried out every 3 days. All analyses were carried out with two repetitions. The shelf life of fishballs was 9 days at +4 degreesC +/- 1 according to the results of the sensory, physical, chemical and microbiological analyses. | |
| dc.language.iso | eng | |
| dc.subject | Veteriner Bilimleri | |
| dc.subject | Tarımsal Bilimler | |
| dc.subject | Tarım ve Çevre Bilimleri (AGE) | |
| dc.subject | Sağlık Bilimleri | |
| dc.subject | Bitki ve Hayvan Bilimleri | |
| dc.subject | VETERİNERLİK BİLİMLERİ | |
| dc.title | Determination of some quality parameters of fishballs prepared from raw and boiled fish | |
| dc.type | Makale | |
| dc.relation.journal | TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES | |
| dc.contributor.department | , , | |
| dc.identifier.volume | 28 | |
| dc.identifier.issue | 1 | |
| dc.identifier.startpage | 79 | |
| dc.identifier.endpage | 85 | |
| dc.contributor.firstauthorID | 68260 | |
