User Guide
Why can I only view 3 results?
You can also view all results when you are connected from the network of member institutions only. For non-member institutions, we are opening a 1-month free trial version if institution officials apply.
So many results that aren't mine?
References in many bibliographies are sometimes referred to as "Surname, I", so the citations of academics whose Surname and initials are the same may occasionally interfere. This problem is often the case with citation indexes all over the world.
How can I see only citations to my article?
After searching the name of your article, you can see the references to the article you selected as soon as you click on the details section.
Institutional References Quartile Statistics FAQ User Guide Contact us
Institutional Application Application for Journals
Türkçe English
 ASOS INDEKS
  Citation Number 6
 Views 8
Menu
Mendeley
Endnote
Determination of Some Quality Parameters of Fishballs Prepared from Raw and Boiled Fish
2004
Journal:  
Turkish Journal of Veterinary and Animal Sciences
Author:  
Abstract:

The shelf life of fishballs prepared using raw and boiled fish was examined during cold storage (+4 ºC ± 1). Sensory, physical (loss of weight), chemical (TVB-N, TMA-N) and microbiological analyses (aerobic mesophilic bacteria, total psychrophilic bacteria) of fishballs made from raw and boiled anchovies and stored under cold storage conditions were carried out every 3 days. All analyses were carried out with two repetitions. The shelf life of fishballs was 9 days at +4 ºC ± 1 according to the results of the sensory, physical, chemical and microbiological analyses.

Keywords:

Citation Owners
Attention!
To view citations of publications, you must access Sobiad from a Member University Network. You can contact the Library and Documentation Department for our institution to become a member of Sobiad.
Off-Campus Access
If you are affiliated with a Sobiad Subscriber organization, you can use Login Panel for external access. You can easily sign up and log in with your corporate e-mail address.
Similar Articles
1. Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique
2022


  Details
2. Determination of the Shelf-Life of Marinated Fish Balls
2000


  Details
 Download PDF
3. Rosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda)
2021


  Details
 Download PDF
4. Determination of the Shelf-Life of Stuffed Rainbow Trout During Cold Storage
2002


  Details
 Download PDF
5. Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures
2009


  Details
 Download PDF
6. Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)
2015


  Details
 Download PDF
Turkish Journal of Veterinary and Animal Sciences

Journal Type :   other

Details
Turkish Journal of Veterinary and Animal Sciences