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The Effect of Two Different Cooking Methods (Fried and Baked) on A, C and E Vitamin Contents of Rainbow Trout (Oncorhynchus mykiss, Walbaum 1792) Meat
Ali ARSLAN, Fikret KARATAŞ, Vahit KONAR
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Changes in Spermatological Characters of Rainbow Trout (Oncorhynchus mykiss, W.)
Seyfettin GÜR, Kenan KÖPRÜCÜ
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Microbiological and Chemical Quality of Cokelek Marketed in Elazığ
Gülsüm Ateş ÖKSÜZTEPE, Bahri PATIR, Abdullah DİKİCİ, Ö. Pelin BOZKURT, Mehmet ÇALICIOĞLU
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A Survey on Occurrence of Storage Mites in Traditional Turkish Civil Cheese Consumed in Erzurum
Osman Aygün, Mehmet Yaman, Hisamettin Durmaz
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Microbiological and Chemical Quality of Vacuum Packaged Kashar Cheese Marketed in Elazıg
Gülsüm ÖKSÜZTEPE, Bahri PATIR, Abdullah DİKİCİ, O. İrfan İLHAK
Benzer Makaleler: Production of Vacuum Packaged Caviar of Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) and Changes in Microbiological Quality During Storage