Bahar Tokur

Bahar Tokur

Ordu University - Ordu / Türkiye
Agriculture & Forestry / Fisheries
AD Scientific Index ID: 61270
Ordu Üniversitesi
person_outline Bahar Tokur's MOST POPULAR ARTICLES
1-) Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (− 18 C)B Tokur, S Ozkütük, E Atici, G Ozyurt, CE OzyurtFood chemistry 99 (2), 335-341, 20062292006
2-) The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fishB Tokur, K KorkmazFood Chemistry 104 (2), 754-760, 20071062007
3-) Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (− 18 C)B Tokur, A Polat, G Beklevik, S ÖzkütükEuropean Food Research and Technology 218 (5), 420-423, 2004832004
4-) The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)B TokurInternational journal of food science & technology 42 (7), 874-879, 2007742007
5-) Chemical and sensory changes in frozen (−18 °C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasonsG Özyurt, A Polat, B TokurInternational journal of food science & technology 42 (7), 887-893, 2007652007