Determınatıon of the some chemıcal qualıty characterıstıcs of bonıto fısh whıch stored at dıfferent temperatures

Bonito fish species were kept at 0°C, 2°C, and 4°C during storage phase as a whole or cleaned by removing the internal organs after determined weights and lengths and measured the internal temperature of them which obtained in Giresun. By measuring physicochemical properties as moisture, aw and pH...

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Bibliographic Details

Published in:	Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Main Author:	Duygu Balpetek Külcü
Format:	Article
Language:	English
Published:	Sakarya University 2017-06-01
Subjects:	Bonito fish moisture water activity pH
Online Access:	http://dergipark.gov.tr/saufenbilder/issue/26996/298978