Basit öğe kaydını göster

Sensory evaluation and determination of some physical and chemical characteristics of shrimp during gold storage

dc.contributor.authorOzden, O
dc.contributor.authorMetin, Sühendan
dc.contributor.authorErkan, Nalan
dc.contributor.authorBAYGAR, Taçnur
dc.contributor.authorVARLIK, C
dc.date.accessioned2021-03-06T13:16:06Z
dc.date.available2021-03-06T13:16:06Z
dc.date.issued2000
dc.identifier.citationVARLIK C., BAYGAR T., Ozden O., Erkan N., Metin S., "Sensory evaluation and determination of some physical and chemical characteristics of shrimp during gold storage", TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.24, ss.181-185, 2000
dc.identifier.issn1300-0128
dc.identifier.othervv_1032021
dc.identifier.otherav_f7d2c739-8b94-4627-8907-0d7ed8ec742b
dc.identifier.urihttp://hdl.handle.net/20.500.12627/162322
dc.description.abstractThe aim of this study was to determine the quality changes in shrimp stored at 4 degrees C. In the study, whole shrimp samples were placed into straphore plates and stored in a refrigerator (+4 degrees C). Each plate contained 250g samples.
dc.language.isoeng
dc.subjectGeneral Veterinary
dc.subjectEquine
dc.subjectSmall Animals
dc.subjectHealth Sciences
dc.subjectTarımsal Bilimler
dc.subjectVeterinary (miscellaneous)
dc.subjectVeteriner Bilimleri
dc.subjectSağlık Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectVETERİNERLİK BİLİMLERİ
dc.titleSensory evaluation and determination of some physical and chemical characteristics of shrimp during gold storage
dc.typeMakale
dc.relation.journalTURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
dc.contributor.departmentİstanbul Aydın Üniversitesi , ,
dc.identifier.volume24
dc.identifier.issue3
dc.identifier.startpage181
dc.identifier.endpage185
dc.contributor.firstauthorID68288


Bu öğenin dosyaları:

DosyalarBoyutBiçimGöster

Bu öğe ile ilişkili dosya yok.

Bu öğe aşağıdaki koleksiyon(lar)da görünmektedir.

Basit öğe kaydını göster