Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758)-Reference-Cited by-同舟云学术

Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758)

Published:2006-08 Issue:6 Volume:20 Page:825-830
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yapar Aydin,Atay Secil,Kayacier Ahmed,Yetim Hasan

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

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3. Atay, S. (2005). Uc Farkli Tur Tatli Su Baligi (Sazan, Turna, Kadife) Etinin Emulsiyon Ozelliklerinin Belirlenmesi, Pamukkale Uni., Fen Bilimleri Enst., Gida Muhendisligi ABD, Yuksek Lisans Tezi. Denizli. p. 85 (Turkish).

4. Bayrak, R. (1997). Keci Etlerinin Cesitli Emulsiyon Parametreleri Uzerine Farkli Yag Sicakligi, K2HPO4 ve NaCl Seviyesi Etkilerinin Model Sistemde Arastirilmasi. Selcuk Uni. Fen Bilimleri Ens. Yuksek Lisans Tezi, Konya. p. 56 (Turkish).

5. Cakmakci, S. & Celik, I. (1995). Gida Katki Maddeleri. Ataturk Uni. Ziraat Fak. Yay. No:164, Erzurum. p. 249 (Turkish).

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