Search Results - "Gokoglu, N"

Effects of cooking methods on the proximate composition and mineral contents of rainbow trout ( Oncorhynchus mykiss) by Gokoglu, Nalan, Yerlikaya, Pinar, Cengiz, Emel

“…The effects of different cooking methods (frying, boiling, baking, grilling, microwave cooking) on proximate composition and mineral contents of rainbow trout…”
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Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition by Cengiz, Emel, Gokoglu, Nalan

“…Fat contents of sausages were reduced from 20% to 10% and 5%. Citrus fibre (CF) and soy protein concentrate (SPC) were added to the sausages at the rates of 2%…”
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Determinaton of proximate composition and mineral contents of blue crab ( Callinectes sapidus) and swim crab ( Portunus pelagicus) caught off the Gulf of Antalya by Gökoðlu, Nalan, Yerlikaya, Pýnar

“…The proximate composition and mineral contents of blue crab ( Callinectes sapidus) and swim crab ( Portunus pelagicus), caught off the Gulf of Antalya, were…”
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Seasonal variations in proximate and elemental composition of pearl oyster (Pinctada radiata, Leach, 1814) by Gokoglu, N, Gokoglu, M, Yerlikaya, P

“…Pearl oysters (Pinctada radiata) were investigated for proximate and elemental composition throughout the year. Oysters were collected bimonthly by hand during…”
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Quality changes of fish patties produced from anchovy during refrigerated storage by Yerlikaya, P, Gokoglu, N, Uran, H

“…Quality changes of anchovy patties at the storage temperature of 4 °C were investigated. After patties had been prepared using minced anchovy meat they were…”
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Investigation of the sensory properties of the flesh of rainbow trout (Oncorhynchus mykiss) fed diets with astaxanthin, shrimp waste meal and red pepper meal by Diler, I, Gokoglu, N

“…Sensory properties (colour, general appearance and taste) were investigated in rainbow trout, Oncorhynchus mykiss, fed standard diets supplemented with either…”
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A Descriptive Method for Sensory Evaluation of Mussels by Goekoglu, N

“…A sensory analysis panel was trained to evaluate the sensory properties of mussels using descriptive analysis method. For this purpose, freshly harvested…”
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Use of eye fluid refractive index in sardine (Sardina pilchardus) as a freshness indicator by GOKOGLU, Nalan, YERLIKAYA, Pinar

“…In this study the usage of eye fluid refractive index as a freshness indicator for sardine (Sardina pilchardus) was investigated. Eye fluid refractive index…”
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Effects of sodium lactate, sodium acetate and sodium diacetate on microbiological quality of vacuum-packed beef during refrigerated storage by Serdengecti, N, Yildirim, I, Gokoglu, N

“…Beef samples were cut into the pieces and treated with solutions of 1.8 and 2.5% sodium lactate (SL), 0.1% sodium acetate (SA), 0.1 and 0.2% sodium diacetate…”
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Seasonal variation in fat content of anchovy (Engraulis encrasicolus) by Gokoglu, N, Ozden, O, Erkan, N, Baygar, T, Metin, S

“…Anchovy is a pelagic fish that feeds mainly in the summer months. The oil content of the flesh of pelagic species varies in a regular annual cycle. The purpose…”
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Biogenic amines formation in sardine marinade during refrigerated storage by Gokoglu, N, Yerlikaya, P, Cengiz, E

“…ABSTRACT Biogenic amines (tyramine, putrescine, cadaverine, histamine, spermidine, spermine) in sardine marinade were investigated. Sardine were beheaded,…”
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A Descriptive Method for Sensory Evaluation of Mussels by Gökoglu, N

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Determination of microbial contamination sources at a Frankfurter sausage processing line by GÖKOĞLU, Nalan, GÜNGÖR, Ebru

“…Bu çalışma sosislerin işlenmesi esnasında mikrobiyal kontaminasyon kaynaklarının belirlenmesi için yürütülmüştür. Örnekler yerel bir işletmenin sosis işleme…”
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The Effect of Frozen Storage on the Proximate Composition and Quality of Mussels (Mytilus galloprovincialis) by Gökoglu, N., Erkan, N., Özden, O.

“…The effects of frozen storage on the composition and quality of mussels (Mytilus galloprovincialis) were investigated. The mussels were shucked and frozen at…”
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Farklı Asit - Tuz Konsantrasyonlarıyla Hamsi Marinatı Üretimi Esnasında Oluşan Bazı Değişiklikler ve Raf Ömrünün Belirlenmesi by AKSU, H, ERKAN, N, ÇOLAK, H, VARLIK, C, GÖKOĞLU, N, UGUR, M

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