Add to ORKGThe aim of this study was to determine the shelf-life of stuffed Rainbow trout during cold storage. The fish were placed on polystyrene plates, wrapped in aluminium foil and stored in the refrigerator. Sensory, pH and Total Volatile Basic Nitrogen (TVB-N) analyses were carried out during the storage. The shelf-life of stuffed rainbow trout during cold storage was determined to be 5 days
In the present study, kokoreç which is one of our traditional food was produced from the rainbow tro...
The combined effect of various gas packaging atmospheres (air, vacuum and gas packaging), films of d...
The variations of biochemical, structural, sensory and microbiological characteristics of salmon wer...
In this study gravad, a minimally processed product, made from rainbow trout was investigated in ord...
The aim of the study was to monitor changes in selected physical (awwater activity, pH values) and c...
The aim of this study was to determine quality changes occurring in refrigerator (3 ±1ºC) of rainbow...
The sensory, chemical (based on the thiobarbituric acid, total volatile basic nitrogen and trimethyl...
Cold smoked trout (Oncorhynchus mykiss) is a traditional product from the San Daniele del Friuli are...
This study is aimed to determine the chemical composition and the shelf life of the rainbow trout (O...
The salted rainbow trouts were prepared and the effect of the MAP technology on the shelf-life was s...
The aim of this study was to assess the effect of gutting on sensory, microbial and chemical charact...
The Klunzingers ponyfish (Equulites klunzingeri) protein powder extracted with acid or alkali aided ...
The rainbow trout has a great production capacity in Turkey. Marinated and breaded rainbow trout was...
WOS: 000241379000003The objective of this study was to determine the differences of microbiological ...
Quality index method (QIM) was developed for whole (W) and gutted (G) rainbow trout during ice stora...
In the present study, kokoreç which is one of our traditional food was produced from the rainbow tro...
The combined effect of various gas packaging atmospheres (air, vacuum and gas packaging), films of d...
The variations of biochemical, structural, sensory and microbiological characteristics of salmon wer...
In this study gravad, a minimally processed product, made from rainbow trout was investigated in ord...
The aim of the study was to monitor changes in selected physical (awwater activity, pH values) and c...
The aim of this study was to determine quality changes occurring in refrigerator (3 ±1ºC) of rainbow...
The sensory, chemical (based on the thiobarbituric acid, total volatile basic nitrogen and trimethyl...
Cold smoked trout (Oncorhynchus mykiss) is a traditional product from the San Daniele del Friuli are...
This study is aimed to determine the chemical composition and the shelf life of the rainbow trout (O...
The salted rainbow trouts were prepared and the effect of the MAP technology on the shelf-life was s...
The aim of this study was to assess the effect of gutting on sensory, microbial and chemical charact...
The Klunzingers ponyfish (Equulites klunzingeri) protein powder extracted with acid or alkali aided ...
The rainbow trout has a great production capacity in Turkey. Marinated and breaded rainbow trout was...
WOS: 000241379000003The objective of this study was to determine the differences of microbiological ...
Quality index method (QIM) was developed for whole (W) and gutted (G) rainbow trout during ice stora...
In the present study, kokoreç which is one of our traditional food was produced from the rainbow tro...
The combined effect of various gas packaging atmospheres (air, vacuum and gas packaging), films of d...
The variations of biochemical, structural, sensory and microbiological characteristics of salmon wer...