| dc.creator | Izci, L | |
| dc.creator | Ertan, OO | |
| dc.date | 2004-01-01T01:00:00Z | |
| dc.date.accessioned | 2021-12-03T11:15:15Z | |
| dc.date.available | 2021-12-03T11:15:15Z | |
| dc.identifier | 108b2ac1-4735-4a30-9d71-1f61fe9ab4e6 | |
| dc.identifier | https://avesis.sdu.edu.tr/publication/details/108b2ac1-4735-4a30-9d71-1f61fe9ab4e6/oai | |
| dc.identifier.uri | http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/89994 | |
| dc.description | In this study, changes in the food component and meat yield in hot smoked tench (Tinca tinca L., 1758) were investigated. The meat yield of tench was calculated as 49.27 +/- 0.76%. Before hot smoking the water content, and crude fat, crude protein, crude ash and carbohydrate levels were determined as 83.19 +/- 0.56%, 1.11 +/- 0.05%, 12.68 +/- 0.57%, 1.13 +/- 0.10% and 1.89 +/- 0.14%, respectively. After hot smoking the water content and crude fat, crude protein, cude ash and carbohydrate levels were determined as 73.59 +/- 0.35%, 1.56 +/- 0.13%, 18.38 +/- 0.64%, 4.29 +/- 0.26% and 2.18 +/- 0.15%, respectively. | |
| dc.language | tur | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.title | Changes in meat yield and food component of smoked tench (Tinca tinca L., 1758) | |
| dc.type | info:eu-repo/semantics/article |
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