نتایج جستجو برای: Fish Chips

تعداد نتایج: 116811  

Ali GÜNLÜ, Levent İZCİ, Şengül BİLGİN,

In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18  o C for 6 months) were determined.  The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P<0.05). Pre-frying  process resulted in a decrease in all fatty acid c...

Ali GÜNLÜ Levent İZCİ, Şengül BİLGİN

In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18  o C for 6 months) were determined.  The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P < 0.05). Pre-frying  process resulted in a decrease in all fatty acid...

Journal: :News in physiological sciences : an international journal of physiology produced jointly by the International Union of Physiological Sciences and the American Physiological Society 2003
Axel R Heller Hermann J Theilen Thea Koch

Cell membranes are not simply barriers separating intracellular from extracellular space. Rather, they represent a dynamic high-turnover system that adapts to current demands. During inflammation, prostaglandins and leukotrienes are formed from membrane-derived phospholipids. Encouraging improvements in critically ill patients were observed after nutritional replacement of long-chain omega-6 fa...

2016
Louis Goffe Frances Hillier-Brown Aoife Doherty Wendy Wrieden Amelia A Lake Vera Araujo-Soares Carolyn Summerbell Martin White Ashley J Adamson Jean Adams

BACKGROUND Takeaway food has a relatively poor nutritional profile. Providing takeaway outlets with reduced-holed salt shakers is one method thought to reduce salt use in takeaways, but effects have not been formally tested. We aimed to determine if there was a difference in sodium content of standard fish and chip meals served by Fish & Chip Shops that use standard (17 holes) versus reduced-ho...

Journal: :Applied and environmental microbiology 1995
Z Wang T Chen Y Gao C Breuil Y Hiratsuka

Resin acids in many pulp mill effluents are primary sources of toxicity to fish. Inconsistent biological detoxification of chlorinated and nonchlorinated resin acids in secondary treatment of pulp mill effluents is a continuing source of concern. An alternative approach to effluent detoxification is to remove or modify the toxic compounds present in wood chips prior to pulping. Results from exp...

Journal: :Journal of Histochemistry & Cytochemistry 2001

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