Turkish Journal of Veterinary and Animal Sciences
575-584
Fish, chub mackerel, frozen storage, lipid oxidation, storage time, glazing, ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole
Fish, chub mackerel, frozen storage, lipid oxidation, storage time, glazing, ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole
Fikriye POLAT, Egemen DERE, Eylem GÜL, İzzet YELKUVAN, Öztürk ÖZDEMİR, Günsel BİNGÖL
Fikriye POLAT, Öztürk ÖZDEMİR, Şahende ELAGÖZ
Aquatic Sciences and Engineering
Abdullah ÖKSÜZ, Şenay Burçin ALKAN, Elif Didem ÖRS
Determination of the Quality Parameters of Imported Mackerel under Different Thawing Conditions
Turkish Journal of Veterinary and Animal Sciences
Sühendan MOL, Özkan ÖZDEN, Nuray ERKAN, Taçnur BAYGAR
Journal of Medicine and Palliative Care
Nutritional Value of Sea Bass (Dicentrarchus labrax) Fillets during Frozen (-18 °C) Storage
Turkish Journal of Veterinary and Animal Sciences
Gülsün BEKLEVİK, Abdurrahman POLAT, Fatih ÖZOĞUL