Abdurrahman POLAT, Bahar TOKUR
299-310
oksitleyiciler, antioksidanlar, balık (gıda), lipit peroksidasyonu, balık, raf ömrü, deniz ürünleri, kas dokusu, lipit, saklama kalitesi
oxidants, antioxidants, fish, lipid peroxidation, fishes, shelf life, seafoods, muscle tissue, lipids, keeping quality
DÜNYA GIDA TİCARETİ VE TÜRKİYE MEVCUT DURUM, DEĞERLENDİRME VE STRATEJİ ÖNERİLERİ
Veteriner Bilimleri Dergisi . Eurasian Journal of Veterinary Sciences
AYŞE GÜREL İNANLI, BAHRİ PATIR
Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'
BAHAR GÜMÜŞ, Ramazan İKİZ, Mustafa ÜNLÜSAYIN, Hayri GÜLYAVUZ
SHELF LIFE OF THE LAKERDA AS A GASTRONOMIC PRODUCT: POTASSIUM SORBATE EFFECT
Gastroia: Journal of Gastronomy And Travel Research
Hünkar Avni DUYAR, Aysun GARGACI KINAY, Yasemin SÜMER
Shelf-Life of refrigerated raw anchovy (Engraulis encrasicholus) patties
SADETTİN TURHAN, Mustafa EVREN, Fehmi YAZICI
Journal of Basic and Clinical Health Sciences
Mahdi AKBARPOUR, Aybuke OLGUN, Yasemin BASBINAR, Inci ALACACIOGLU, Serife SOLMAZ, Ozlem BIRGE, Hulya ELLIDOKUZ, Tugba UYSAL KILIC
Effects of packaging atmospheres on the quality and shelf life of Beef steaks
Kafkas Üniversitesi Veteriner Fakültesi Dergisi
NALAN GÖKOĞLU, Pınar YERLİKAYA, HARUN URAN, OSMAN KADİR TOPUZ
Effects of early and late lactation period on plasma oxidant/antioxidant balance of goats
Kafkas Üniversitesi Veteriner Fakültesi Dergisi
MAHMUT KARAPEHLİVAN, İNAN KAYA, Abdullah SAĞ, Selçuk AKIN, Ayla ÖZCAN