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This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based...
Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.03% green tea (GTE), 0.12% fenugreek ...
The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substanc...
Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) ...
Some ecological requirements of aquatic Coleoptera species were studied in a natural lake. Water beetle samples, collected in 2007 from the National Park Sahara-Karagöl belonging to the families ...
To identify the mollusk fauna of Lake Sapanca (Turkey), samples were collected monthly from 5 stations between September 2000 and August 2001. The mollusk fauna of the lake consists of a total of 16 s...
This study was carried out to investigate the effect of high pressure and the addition of non-meat proteins on the physico-chemical and binding properties of restructured pork. Pressurizations were ca...
Proteolytic enzymes are used for meat tenderization, an important process with regard to consumer preference. The proteolytic enzyme, IVRIN was isolated from the plant Cucumis pubescens W and its effe...
The regression equations of dry weight of planktonic biomass upon physico-chemical characteristics of fifteen ponds in three replicates under the influence of artificial feed, broiler manure, buffalo ...
In this review, especially the hydrological condition of eastern, north-eastern Mediterranean and İskenderun Bay have been described under the light of oceanographic studies carried out in the re...

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