Search Results - Open Polar - "TVB"

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1

Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks

by Özogul Y., Özogul F., Özkütük S., Kuley E.
Published in European Food Research and Technology (2006)
Subjects: “...TVB-N...”

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Select result number 2
2

Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods

by Özogul Y., Özyurt G., Özogul F., Kuley E., Polat A.
Published in Food Chemistry (2005)
“... at 3 ± 1°C was assessed by sensory, chemical (total volatile basic nitrogen (TVB-N), thiobarbituric...”

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3

Mersin bitkisi (myrtus communis l.) ve defne (laurus nobilis l.)’ den elde edilen ekstraktların yılan balığı (anguilla anguilla l., 1758) filetolarının soğuk depolama (4°c) süresin...

by Özoğul, İlyas
Published 2012
“... duyusal, kimyasal (TVB-N, TBA, PV, FFA, pH ve yağ asitleri) ve mikrobiyolojik (TAMB, TAPB ve koliform...”

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Master Thesis
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4

Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum-packed and refrigerated European eel (Anguilla anguilla) fillets

by Ozogul I., Polat A., Özogul Y., Boga E.K., Ozogul F., Ayas D.
Published in International Journal of Food Science & Technology (2014)
“... (TVB-N, TBARS, PV, FFA and pH) and microbiological (total viable count, psychrotrophic bacteria...”

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Article in Journal/Newspaper