Yazar "Baygar, T." için listeleme
-
Determination of the shelf-life of trout (Oncorhynchus mykiss) raw meatball that packed under modified atmosphere
Baygar, T.; Erkan, N.; Mol, S.; Özden, Ö.; Üçok, D.; Yildirim, Y. (Asian Network for Scientific Information, 2008)Raw meatball is a traditional food in Turkey which is produced by mixing and kneading of various ingredients. There isn't any thermal inactivation processs during the production. Because of high initial microbial load and ... -
Effects of multiple freezing and refrigerator thawing cycles on the quality changes of sea bass (Dicentrarchus labrax)
Baygar, T.; Alparslan, Y.; Cakli, S. (Iranian Fisheries Science Research Inst-Ifsri, 2013)The freezing-thawing effect on the meat quality of whole, gutted and fillets of sea bass (Dicentrarchus labrax) were investigated. It was aimed to investigate the changes in the meat quality of whole, gutted and fillets ... -
The in vitro antibiofilm activity of Rosmarinus officinalis L. essential oil against multiple antibiotic resistant Pseudomonas sp. and Staphylococcus sp.
Ceylan, O.; Uğur, A.; Saraç, N.; Ozcan, F.; Baygar, T. (WFL Publisher Ltd., 2014)Rosmarinus officinalis (rosemary) is widely used as a flavouring agent for food and well known medicinally for its chemical composition. The aim of this study was to investigate the antibiofilm activity of the essential ... -
Sensory and chemical changes in smoked frog (Rana esculanta) leg during cold storage (4°C±1)
Baygar, T.; Ozgur, N. (2010)Frog and frog leg do not have economic importance in Turkey, so they are not consumed much. They mostly are exported to other countries. Especially frog leg is consumed at Italian and French restaurants and at the holiday ...
