Konu "Nutritional Components" için listeleme
Toplam kayıt 2, listelenen: 1-2
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Hamsi balığı (Engraulis encrasicolus) dönerinin soğuk depolama sırasındaki kalite değişimleri
(Ankara University, 2016)In this study, döner producing from anchovy and determination of quality properties of anchovy döner were aimed. Proximate composition of anchovy döner have been determined as 52.17% moisture, 24.79% crude protein, 18.62% ... -
Quality Changes of Anchovy (Engraulis encrasicolus) Doner During Cold Storage
(Ankara Univ, Fac Agr, 2016)In this study, doner producing from anchovy and determination of quality properties of anchovy doner were aimed. Proximate composition of anchovy doner have been determined as 52.17% moisture, 24.79% crude protein, 18.62% ...