Smilar Issues: 17 Record Found
Turkish Journal of Fisheries and Aquatic Sciences
The Determination of Technology & Storage Period of Surimi Production from Anchovy (Engraulis encrasicholus L., 1758)
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Distribution and Seasonal Movement of Atlantic Bonito (Sarda sarda) Populations in the Southern Black Sea Coasts
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Storage Properties of Three Types of Fried Whiting Balls at Refrigerated Temperatures
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Effect of Previous Plant Extract Treatment on Sensory and Physical Properties of Frozen Bonito (Sarda sarda) Filllets
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Effect of a Pediococcus Culture on the Sensory Properties and Ripening of Anchovy Marinade at 4°C and 16°C
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The Effect of Storage Temperature on the Chemical and Sensorial Quality of Hot Smoked Atlantic Bonito (Sarda sarda, Bloch, 1838) Packed in Aluminium Foil
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The Sensory Quality of Pearl Mullet (Chalcalburnus tarichi) Fillets Coated with Different Coating Materials
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Proximate Composition of Red Band Fish (Cepola macrophthalma, Linnaeus, 1758) and its Quality Changes during Refrigerated Storage (4±2°C)
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Sensitivity of Bacteria Isolated from Fish to Some Medicinal Plants
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Quality Changes and Shelf-Life of Cultured and Wild Hot-Smoked Mediterranean Horse Mackerel (Trachurus mediterraneus, Steindachner, 1868) at Frozen Storage (-20±2°C)
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Development of Extruded Shrimp-Corn Snack Using Response Surface Methodology
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A Comparative Study on the Quality of Scaly and Mirror Carp (Cyprinus carpio L.) Cultivated in Conventional and Organic Systems
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Influences of Bleeding Conditions on the Quality and Lipid Degradation of Cobia (Rachycentron canadum) Fillets During Frozen Storage
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Use of Cashew (Anacardium occidentale L.) Leaf Extract for Prevention of Lipidoxidation in Mayonnaise Enriched with Fish Oil
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Sensory Characteristics and Microbiological Quality Changes of Nile Tilapia Fillet Processed by Various Sous-vide Conditions During Chilled Storage
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Predator Effect of Atlantic Bonito on the Black Sea Anchovy and Their Sustainable and Optimal Fishery
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Effect of Gamma Irradiation on the Sensory Quality and Amino Acid Yield of Antarctic Krill De-oiled by Supercritical CO2
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