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Turkish Journal of Veterinary & Animal Sciences

DOI

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Abstract

Chemical, physical and sensory changes in the fridge condition of Pike-Perch, pickled in various salt concentrations (15%, 20% and 25%), were investigated in this study. During the storage period, a significant decrease in the amount of crude protein and lipid as well as an increase in dry matter and crude ash values were observed in all groups. However, a decrease in protein and lipid levels occurred depending on salt concentrations (p

First Page

865

Last Page

869

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