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dc.contributor.authorMetin, Sühendan
dc.contributor.authorBAYGAR, Taçnur
dc.contributor.authorOzden, O
dc.contributor.authorErkan, Nuray
dc.contributor.authorVARLIK, C
dc.date.accessioned2021-03-06T11:01:31Z
dc.date.available2021-03-06T11:01:31Z
dc.date.issued2000
dc.identifier.citationVARLIK C., Erkan N., Metin S., BAYGAR T., Ozden O., "Determination of the shelf-life of marinated fish balls", TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.24, ss.593-597, 2000
dc.identifier.issn1300-0128
dc.identifier.othervv_1032021
dc.identifier.otherav_ed22ba9b-878d-46d8-a6c8-04e6e9b4e5fa
dc.identifier.urihttp://hdl.handle.net/20.500.12627/155660
dc.description.abstractThe aim of this study was the determination of the shelf life of marinated fish balls. The anchovies were boiled, and after bones and heads were removed they were mixed with spice and fried. Then, they were placed in brine and stored at + 4 degreesC (+/- 1). The sensory analyses pH. TVB-N and TMA-N analyses were performed every IS days during the storage. The results showed that this product was excellent quality for 60 days, fair quality for 105 days, and was marketable until the 120(th) day. The spoilage was determined after the 120(th) day.
dc.language.isoeng
dc.subjectGeneral Veterinary
dc.subjectEquine
dc.subjectSmall Animals
dc.subjectHealth Sciences
dc.subjectTarımsal Bilimler
dc.subjectVeterinary (miscellaneous)
dc.subjectVeteriner Bilimleri
dc.subjectSağlık Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectVETERİNERLİK BİLİMLERİ
dc.titleDetermination of the shelf-life of marinated fish balls
dc.typeMakale
dc.relation.journalTURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
dc.contributor.departmentİstanbul Aydın Üniversitesi , ,
dc.identifier.volume24
dc.identifier.issue6
dc.identifier.startpage593
dc.identifier.endpage597
dc.contributor.firstauthorID68283


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