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ÇAKLI, Şükran
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The Lysosomal Enzyme Activities of Fresh, Cooled, Frozen and Smoked Salmon Fish...
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Farklı balık türlerinden surimi üretimi ve kalitesi üzerine bir araştırma
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Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels
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Changes on quality parameters of surimi and surimi gels produced from frozen whi...
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Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels
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Physical and Oxidative Stabilization of Omega‐3 Fatty Acids in Surimi Gels
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Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels
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Comparison of IEF patterns of sarcoplasmic proteins of fish from North Atlantic...
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Comparison of IEF patterns of sarcoplasmic proteins of fish from North Atlantic...
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Comparison of IEF patterns of sarcoplasmic proteins of fish from North Atlantic...
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Dondurulmuş mezgit ve sardalyadan üretilen surimi ve surimi jellerinin kalite pa...
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Comparison of IEF patterns of sarcoplasmic proteins of fish from North Atlantic...
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Comparison of IEF patterns of sarcoplasmic proteins of fish from North Atlantic...
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Dondurulmuş mezgit ve sardalyadan üretilen surimi ve surimi jellerinin kalite pa...
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Atlantik somon (Salmo salar) balığının işleme teknikleri sonrasında elde kalan y...
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Bilgisayarlı resim analiz programı kullanılarak pembe somon (Onchorhynchus gorbu...
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Salmonid balıklarındaki karotenoid mevcudiyetinin incelenmesi
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Bilgisayarlı resim analiz programı kullanılarak pembe somon (Onchorhynchus gorbu...
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Salmonid balıklarındaki karotenoid mevcudiyetinin incelenmesi
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Related Subjects
Fish species identification
IEF
Mediterranean Sea
Su Ürünleri Avlama ve İşleme Teknolojisi A.B.D
EPA and DHA
Balıkçılık
Bilgisayarlı resim
Carotenoids
Food Science
Karotenoid
L* değeri
L* value
Machine vision
TLC
Zooloji
astaksantin
astaxanthin
cantaxanthin
et yarılması
fillet of pink salmon
gaping
kantaksantin
oil dispersion
omega-3 fatty acids
oncorhynchus mykiss
oxidative stability
pembe somon filetosu
salmo salar
salmo trutta
spektrofotometr
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