The effect of addition of sodium lactate in fish balls made from fresh rainbow trout (Oncorhynchus mykiss W.);Sodyum laktat İlavesinin taze gökkuşaǧialabaliǧindan (Oncorhynchus mykiss W.) Yapilan Köftelere etkisi

Kafkas Universitesi Veteriner Fakultesi Dergisi

Volumn 16, Issue SUPPL. A, 2010, Pages

  Öksüztepe, Gülsüm ^a   Emir Çoban, Özlem ^a   Güran, Hüsnü Şahan ^b  

^a FIRAT UNIVERSITY   (Turkey)

^b DICLE UNIVERSITY   (Turkey)

Author keywords

Chemical quality; Meat balls; Microbiology quality; Rainbow trout; Sodi dotless um lactate

Indexed keywords

BACTERIA (MICROORGANISMS); MICROCOCCUS; ONCORHYNCHUS MYKISS; STAPHYLOCOCCUS;

EID: 77956657430     PISSN: 13006045     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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