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The effect of different packaging methods on some quality criteria of marinated fish

dc.contributor.authorOzden, O
dc.contributor.authorBAYGAR, Taçnur
dc.date.accessioned2021-03-05T14:56:21Z
dc.date.available2021-03-05T14:56:21Z
dc.date.issued2003
dc.identifier.citationOzden O., BAYGAR T., "The effect of different packaging methods on some quality criteria of marinated fish", TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.27, ss.899-906, 2003
dc.identifier.issn1300-0128
dc.identifier.othervv_1032021
dc.identifier.otherav_b99079dd-c7a5-4fa1-b15d-09e532b7ef42
dc.identifier.urihttp://hdl.handle.net/20.500.12627/123454
dc.description.abstractThis study aimed to examine the effects of different packaging methods on some quality criteria of marinated fish. The heads and bones of the fish studied were removed and the fish were filleted. Then they were placed in brine for marination. After that, the samples were divided into two groups, packaged in jars with vegetable oil or vacuum packed in polyethylene bags and then stored at +/-4 +/-1 degreesC.
dc.language.isoeng
dc.subjectSağlık Bilimleri
dc.subjectVeteriner Bilimleri
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectVETERİNERLİK BİLİMLERİ
dc.titleThe effect of different packaging methods on some quality criteria of marinated fish
dc.typeMakale
dc.relation.journalTURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
dc.contributor.departmentİstanbul Üniversitesi , Su Ürünleri Fakültesi , Su Ürünleri Avlama Ve İşleme Teknolojisi
dc.identifier.volume27
dc.identifier.issue4
dc.identifier.startpage899
dc.identifier.endpage906
dc.contributor.firstauthorID68502


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