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المصدر: Volume: 34, Issue: 4 443-449
Ege Journal of Fisheries and Aquatic Sciencesمصطلحات موضوعية: Balık salamı,su tutma kapasitesi,kesit testi,pişirme kaybı,renk değerleri, Fen, Science, Fish salami,water holding capacity,shear test,cooking loss,color values
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::14acb2f8ff392ee6f7ac1ababebf773a
https://dergipark.org.tr/tr/pub/egejfas/issue/29803/320223 -
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المساهمون: Ege Üniversitesi
المصدر: Su Ürünleri Dergisi, Vol 34, Iss 4, Pp 443-449 (2017)
مصطلحات موضوعية: lcsh:SH1-691, shear test, color values, balık salamı, water holding capacity, pişirme kaybı, 04 agricultural and veterinary sciences, Biology, 040401 food science, su tutma kapasitesi, lcsh:Aquaculture. Fisheries. Angling, cooking loss, kesit testi, 0404 agricultural biotechnology, lcsh:QH540-549.5, renk değerleri, Fish
, Water holding capacity, lcsh:Ecology, Food science, Fish salami URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4bd48018192927e7b3c9dc359c2a335
https://hdl.handle.net/11454/32658