+90(533) 652 66 86
nwsa.akademi@hotmail.com
Fırat Akademi Samsun-Türkiye
+90(533) 652 66 86nwsa.akademi@hotmail.com
Fırat Akademi Samsun-Türkiye
ELAZIĞ’DA TÜKETİME SUNULAN DONDURULMUŞ KARİDES VE KALAMARDA HİSTAMİN DÜZEYİ İLE BAZI KİMYASAL KALİTE PARAMETRELERİNİN BELİRLENMESİ
HISTAMINE LEVEL AND SOME CHEMICAL QUALITY PARAMETERS IN FROZEN SHRIMP AND SQUID CONSUMED IN ELAZIG CITY |
| Karides, Kalamar, Histamin, TVB-N, TBA , |
| Shrimp, Squid, Histamine, TVB-N, TBA , |
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İSKENDERUN KÖRFEZİ’NDE AKDENİZ KARİDESİ (PENAEUS KERATHURUS FORSKAL,1775)’NİN BÜYÜME PARAMETRELERİ
THE GROWTH PARAMETERS OF THE MEDITERRANEAN SHRIMP (PENAEUS KERATHURUS FORSKAL, 1775) IN THE ISKENDERUN BAY |
| Akdeniz Karidesi (Penaeus kerathurus), İskenderun Körfezi, Büyüme Parametreleri, Ölüm Oranları, Stoktan Yararlanma Oranı, |
| Mediterranean shrimp (Penaeus kerathurus), Iskenderun Bay, Growth Parameters, Mortality Rates, Stock Utilization Ratio, |
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DERİN SU PEMBE KARİDESİNİN DUYUSAL ÖZELLİKLERİNDE DEFNE, HÜNNAP VE MERSİN BİTKİSİ AROMATİK YAĞLARININ ETKİSİ
THE EFFECTS OF AROMATIC LAUREL, JUJUBE AND MYRTLE OIL ON SENSORY QUALITY OF DEEP WATER PINK SHRIMP |
| Karides, Defne Yağı,, Mersin Bitkisi Yağı , Duyusal Kalite, Hünnap Yağı, |
| Shrimp, Laurel Oil, Jujube OiL, Myrtle Plant Oil, Sensory Quality, |
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