The Determination of the Proximate Composition and Sensory Chemical Microbiological Quality of the Fish which are Sold by Retail in Sinop Turkey
Yazarlar (1)
Prof. Dr. Hünkar Avni DUYAR Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Chemical, Environmental & Biological Sciences (IJCEBS) | ||
| Dergi Tarandığı Indeksler | SSCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2014 |
| Cilt / Sayı / Sayfa | 1 / 2 / 402–404 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study, the horse mackerel (Trachurus mediterraneus), whiting (Merlangius merlangus euxinus), red mullet (Mullus barbatus ponticus) and picarel (Spicara smaris) fish that are widely consumed in Turkey were bought from three fish markets (1, 2, 3). After being taken to the processing laboratories in the fisheries faculty in foam boxes with ic... |
| Anahtar Kelimeler |
