FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ

Araştırmada, keçi etine farklı seviyelerde (%0.00, % 0.25, % 0.50) K2 HPO4 ve (% 2.5, % 3.0) NaCl ile birlikte iki ayrı sıcaklıkta (11o C ve 18o C) mısırözü yağı ilave edilerek oluşturulan emülsiyonların çeşitli özellikleri model sistemde araştırılmıştır. Oluşturulan emülsiyonların; emülsiyon kapasi...
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Gespeichert in:

Autor*in:	Hüsnü Yusuf Gökalp [verfasserIn] Mustafa Karakaya [verfasserIn] Ramazan Bayrak [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Türkisch

Erschienen:	1996

Schlagwörter:	meat emulsion emulsion properties goat meat emulsion et emülsiyonu emülsiyon karakteristikleri keçi eti emülsiyonu

Übergeordnetes Werk:	In: Pamukkale University Journal of Engineering Sciences - Pamukkale University, 2015, 2(1996), 3, Seite 207-213
Übergeordnetes Werk:	volume:2 ; year:1996 ; number:3 ; pages:207-213

Links:	Link aufrufen Link aufrufen Journal toc Journal toc

Katalog-ID:	DOAJ06467164X

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callnumber-first	T - Technology
author	Hüsnü Yusuf Gökalp
spellingShingle	Hüsnü Yusuf Gökalp misc TA1-2040 misc meat emulsion misc emulsion properties misc goat meat emulsion misc et emülsiyonu misc emülsiyon karakteristikleri misc keçi eti emülsiyonu misc Engineering (General). Civil engineering (General) FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ
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topic_title	TA1-2040 FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ meat emulsion emulsion properties goat meat emulsion et emülsiyonu emülsiyon karakteristikleri keçi eti emülsiyonu
topic	misc TA1-2040 misc meat emulsion misc emulsion properties misc goat meat emulsion misc et emülsiyonu misc emülsiyon karakteristikleri misc keçi eti emülsiyonu misc Engineering (General). Civil engineering (General)
topic_unstemmed	misc TA1-2040 misc meat emulsion misc emulsion properties misc goat meat emulsion misc et emülsiyonu misc emülsiyon karakteristikleri misc keçi eti emülsiyonu misc Engineering (General). Civil engineering (General)
topic_browse	misc TA1-2040 misc meat emulsion misc emulsion properties misc goat meat emulsion misc et emülsiyonu misc emülsiyon karakteristikleri misc keçi eti emülsiyonu misc Engineering (General). Civil engineering (General)
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title	FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ
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title_full	FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ
author_sort	Hüsnü Yusuf Gökalp
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author_browse	Hüsnü Yusuf Gökalp Mustafa Karakaya Ramazan Bayrak
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author-letter	Hüsnü Yusuf Gökalp
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title_sort	farkli k2 hpo4 ve nacl sevi̇yesi̇ni̇n i̇ki̇ ayri yağ sicakliğinda keçi̇ eti̇ni̇n bazi emülsi̇yon özelli̇kleri̇ üzeri̇ne etki̇si̇
callnumber	TA1-2040
title_auth	FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ
abstract	Araştırmada, keçi etine farklı seviyelerde (%0.00, % 0.25, % 0.50) K2 HPO4 ve (% 2.5, % 3.0) NaCl ile birlikte iki ayrı sıcaklıkta (11o C ve 18o C) mısırözü yağı ilave edilerek oluşturulan emülsiyonların çeşitli özellikleri model sistemde araştırılmıştır. Oluşturulan emülsiyonların; emülsiyon kapasitesi (EK), emülsiyon vizkositesi (EV), emülsiyon stabilite oranı (ES), emülsiyondan ayrılan su oranı (ESO), emilsüyondan ayrılan yağ oranı (EYO) ve emülsiyon pH değerleri tespit edilmiştir. EV ve ES üzerine K2 HPO4, NaCl ve yağ sıcaklığı istatistiki olarak çok önemli (p
abstractGer	Araştırmada, keçi etine farklı seviyelerde (%0.00, % 0.25, % 0.50) K2 HPO4 ve (% 2.5, % 3.0) NaCl ile birlikte iki ayrı sıcaklıkta (11o C ve 18o C) mısırözü yağı ilave edilerek oluşturulan emülsiyonların çeşitli özellikleri model sistemde araştırılmıştır. Oluşturulan emülsiyonların; emülsiyon kapasitesi (EK), emülsiyon vizkositesi (EV), emülsiyon stabilite oranı (ES), emülsiyondan ayrılan su oranı (ESO), emilsüyondan ayrılan yağ oranı (EYO) ve emülsiyon pH değerleri tespit edilmiştir. EV ve ES üzerine K2 HPO4, NaCl ve yağ sıcaklığı istatistiki olarak çok önemli (p
abstract_unstemmed	Araştırmada, keçi etine farklı seviyelerde (%0.00, % 0.25, % 0.50) K2 HPO4 ve (% 2.5, % 3.0) NaCl ile birlikte iki ayrı sıcaklıkta (11o C ve 18o C) mısırözü yağı ilave edilerek oluşturulan emülsiyonların çeşitli özellikleri model sistemde araştırılmıştır. Oluşturulan emülsiyonların; emülsiyon kapasitesi (EK), emülsiyon vizkositesi (EV), emülsiyon stabilite oranı (ES), emülsiyondan ayrılan su oranı (ESO), emilsüyondan ayrılan yağ oranı (EYO) ve emülsiyon pH değerleri tespit edilmiştir. EV ve ES üzerine K2 HPO4, NaCl ve yağ sıcaklığı istatistiki olarak çok önemli (p
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container_issue	3
title_short	FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ
url	https://doaj.org/article/a0a7e1e2df1e4746934ff37796b9e336 https://dergipark.org.tr/tr/pub/pajes/issue/20552/219047 https://doaj.org/toc/1300-7009 https://doaj.org/toc/2147-5881
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up_date	2024-07-03T23:54:42.622Z
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FARKLI K2 HPO4 VE NaCl SEVİYESİNİN İKİ AYRI YAĞ SICAKLIĞINDA KEÇİ ETİNİN BAZI EMÜLSİYON ÖZELLİKLERİ ÜZERİNE ETKİSİ

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