Browsing by Author "Caglak, E."
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Comparison chemical, sensory, microbiological and textural changes of cuttlefish (Sepia Officinalis) stored under different packaging
Caglak, E.; Cakli, S.; Kilinc, B. (National Centre for Agrarian Sciences, 2014)Cuttlefish (Sepia officinalis) consumption is limited because of high costs in Turkey. It is essential that this product should be protected from the spoilage in a short time. For this purpose cuttlefishes were packaged ... -
The effect of black seed oil and olive oil on shelf life of dry-salted crucian carp (Carassius carassius Linneaus, 1758)
Caglak, E.; Karsli, B. (Iranian Fisheries Science Research Inst-Ifsri, 2016)[No abstract available] -
Effect of modified atmosphere packaging on quality and shelf life of salted bonito (Sarda sarda)
Caglak, E.; Cakli, S.; Kilinc, B. (0-Belirlenecek, 2012)In this study, the fresh meat of bonito (Sarda sarda) was used to make lakerda, which is a type of salted fish (Turkish traditional product). The lakerda was packaged in plastic film (A), vacuumed (VP), placed in modified ...