المؤلفون: Cakli, S, Kilinc, B, Tolasa, S, Dincer, T

مصطلحات موضوعية: fermentation, fish sauce, sardines, color value, proximate composition

العلاقة: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; European Food Research and Technology; https://hdl.handle.net/11454/38747Test; https://doi.org/10.1007/s00217-005-0198-4Test; 222; 05.Jun; 604; 613

الإتاحة: https://doi.org/10.1007/s00217-005-0198-4Test
https://hdl.handle.net/11454/38747Test

المؤلفون: Kilinc, B, Cakli, S, Tolasa, S, Dincer, T

المساهمون: Ege Üniversitesi

مصطلحات موضوعية: fish sauce, fermentation, sardines, color value, proximate composition

العلاقة: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; European Food Research and Technology; https://doi.org/10.1007/s00217-005-0198-4Test; https://hdl.handle.net/11454/38747Test; 222; 05.Jun; 604; 613

الإتاحة: https://doi.org/10.1007/s00217-005-0198-4Test
https://hdl.handle.net/11454/38747Test

المؤلفون: Akbay, Berna Kılınç

المساهمون: Çaklı, Şükran

مصطلحات موضوعية: Aquatic Products, Mikrobiyolojik analiz, Microbiological analysis, Sardalye balığı, Sardine, Sardalya balığı, donmuş depolama, mikrobiyolojik, fiziksel, kimyasal, duyusal analiz, Sardines, frozen storage, microbiological physical, chemical, sensitive analysis, Su Ürünleri, Dondurarak saklama, Cryopreservation, Dondurulmuş gıdalar, Frozen foods, Duyusal özellikler, Sensorial properties

العلاقة: Tez; https://tez.yok.gov.tr/UlusalTezMerkezi/TezGoster?keykIrIdtdJ31bRgjb6fHvMURIGofMkTucvucdA4oG0lVOdhkmG256Uip2_Q-Yma-UKTest; https://hdl.handle.net/11454/82651Test; 90; 77552

الإتاحة: https://hdl.handle.net/11454/82651Test
https://tez.yok.gov.tr/UlusalTezMerkezi/TezGoster?keykIrIdtdJ31bRgjb6fHvMURIGofMkTucvucdA4oG0lVOdhkmG256Uip2_Q-Yma-UKTest