The chemical and sensorial changes in rainbow trout caviar salted in different ratios during storage

Author:

Gürel İnanli Ayşe,Emir Coban Özlem,Dartay Mürşide

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Reference20 articles.

1. Gülyavuz H, Ünlüsayın M (2008) Fish technology, 2nd ed. Antalya University, Antalya, 359 p

2. McCune K (1988) The fish book. Harper and Row, New York, 126 p

3. Şengör GF, Cihaner A, Erkan N, Özden Ö, Varlık C (2000) Caviar production from flathead grey mullet (Mugil cephalus, L. 1758) and the determination of its chemical composition and roe yield. Turk J Vet Anim Sci 26:183–187

4. Varlık C, Erkan N, Özden Ö, Mol S, Baygar T (2004) Fish technology. Istanbul University, Faculty of Fisheries, Department of Fish Technology, Istanbul, 491 p

5. Göğüş AK, Kolsarıcı N (1993) Fish technology. Agriculture Faculty Paper No. 1243, Lesson book 358. Ankara University, Ankara, 261 p

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