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- W1574417191 abstract "Bu calismada, marinat (sade ve baharatli) ve tuzlama yontemleri ile islenip muhafaza edilen istavrit baliginin (Trachurus mediterraneus S, 1868) bazi kalite degisimlerinin belirlenmesi amaclanmistir. Arastirma suresince orneklerde; duyusal analizler ile birlikte, total volatil bazik azot (TVB-N), trimetilamin azot (TMA-N), pH ve tiyobarbiturik asit (TBA) analizleri aylik ve uc tekerrurlu olarak yapilmistir. Ornekler buzdolabinda (4°C±1) 120 gun boyunca depolanmistir. Arastirma sonunda, salamura ve marinat (tuz ile sirke ve baharatli) urunlerinin sirasiyla 30, 60 ve 90 gun bozulmadan saklanabilecegi belirlenmistir. Ayrica, duyusal analiz sonuclarina gore baharatli urunlerin diger urunlere gore iyi kalitede oldugu belirlenmistir" @default.
- W1574417191 created "2016-06-24" @default.
- W1574417191 creator A5055285578 @default.
- W1574417191 creator A5064957467 @default.
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- W1574417191 date "2005-11-20" @default.
- W1574417191 modified "2023-09-28" @default.
- W1574417191 title "TUZLAMA VE MARİNASYON YÖNTEMLERİ İLE İŞLENMİŞ İSTAVRİT BALIĞI’NIN (Trachurus mediterraneus, STEİNDACHNER, 1868) MUHAFAZASI SIRASINDAKİ KALİTE DEĞİŞİMLERİ" @default.
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- W1574417191 doi "https://doi.org/10.7161/anajas.2005.20.3.1-6" @default.
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