The quality changes that occur during the frozen storage of bonito (Sarda sarda Bloch, 1793) prepared by different treatments;Farkli i̇şlemler uygulanarak dondurulan palamut baliǧinda (Sarda sarda Bloch, 1793) donmuş depolama süresince oluşan kalite deǧişimleri

Turkish Journal of Veterinary and Animal Sciences

Volumn 28, Issue 6, 2004, Pages 1017-1024

  Turan, Hülya ^a   Erkoyuncu, Ibrahim ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Frozen fish; Glaze; Icing; Sodium polyphosphate

Indexed keywords

ASCORBIC ACID; ICE; NITROGEN; THIOBARBITURIC ACID; TRIPOLYPHOSPHATE; VOLATILE AGENT;

ANIMAL ANATOMY; ANIMAL TISSUE; ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; FISH; FREEZING; FROZEN SECTION; GILL; HIGH TEMPERATURE; MEAT INDUSTRY; NONHUMAN; OXIDATION; QUALITY CONTROL; SENSORY ANALYSIS; STATISTICAL SIGNIFICANCE; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE; VELOCITY;

EID: 14644398566     PISSN: 13000128     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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