Subjects

• Aquaculture
• Processing Technology
• Fisheries


Articles


E. ÇANKIRILIGİL, N. BERİK
Chemical Composition of the Black Sea Trout (Salmo labrax Pallas, 1814): A Comparative Study, Aquatic Research, (2020)
E. Çankırılıgil, N. Berik, E. Alp Erbay
Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM), Ege Journal of Fisheries and Aquatic Sciences, (2020)
N. BERİK, E. ÇANKIRILIGİL
The Elemental Composition of Green Seaweed (Ulva rigida) Collected from Çanakkale, Turkey, Aquatic Sciences and Engineering, (2019)
O. ÖZEL, E. ÇAKMAK, İ. COŞKUN, E. ÇANKIRILIGİL
Evaluation of growth performance and intestine villi morphology of black sea trout (Salmo trutta labrax) fed with different protein levels containing diets, Ege Journal of Fisheries and Aquatic Sciences, (2018)
E. Çakmak, E. Çankırılıgil, O. Özel
The fifth culture generation of Black Sea Trout (Salmo trutta labrax): Culture characteristics, meat yield and proximate composition, Ege Journal of Fisheries and Aquatic Sciences, (2018)
E. ÇANKIRILIGİL, E. ALP ERBAY
Effect of Different Thawing Techniques on Color of Black Sea Trout (Salmo labrax Pallas, 1814) Fillets, International Journal of Agriculture Environment and Food Sciences, (2017)
E. ÇANKIRILIGİL, N. BERİK
Effects of deep-frying to sardine croquettes’ chemical composition, Ege Journal of Fisheries and Aquatic Sciences, (2017)
E. Çankırılıgil, N. Berik
DETERMINATION OF SHELF LIFE OF RAINBOW TROUT (Oncorhynchus mykiss) CROQUETTES DURING COLD STORAGE (+4°C), Aquatic Sciences and Engineering, (2017)