Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods

dc.contributor.author	Ogur, Seda
dc.contributor.author	Erkan, Nuray
dc.date.accessioned	16/12/21 12:06
dc.date.available	16/12/21 12:06
dc.date.issued	2020
dc.identifier.issn	0101-2061
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/9929
dc.identifier.uri	https://doi.org/10.1590/fst.16519
dc.description.abstract	The aim of this study was to determine the proximate composition and sensory scores of the salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods. It was determined that the OS11 group had the highest amounts of dry matt
dc.description.sponsorship	Scientific Research Projects Coordinator Office of Bitlis Eren University [BEBAP 2017.01]
dc.language.iso	English
dc.publisher	Soc Brasıleıra Cıencıa Tecnologıa Alımentos
dc.rights	gold
dc.source	Food Scıence And Technology
dc.title	Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods
dc.type	Article
dc.identifier.issue	4
dc.identifier.startpage	902
dc.identifier.endpage	908
dc.identifier.doi	10.1590/fst.16519
dc.identifier.wos	WOS:000582798500018
dc.identifier.volume	40

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