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dc.contributor.advisorTekinşen, O. Cenap
dc.contributor.authorTahmaz, Nevin
dc.date.accessioned2020-12-29T16:34:44Z
dc.date.available2020-12-29T16:34:44Z
dc.date.submitted1997
dc.date.issued2020-11-25
dc.identifier.urihttps://acikbilim.yok.gov.tr/handle/20.500.12812/456947
dc.description.abstractBu araştırma çiftlik ve köy yumurta sanlarının kimyasal bileşimi ile aW) pH, P-karoten ve renk değerlerini mukayese etmek amacı ile yapıldı. Çiftlik yumurta sarılarının kuru madde miktarı köy yumurtalarmınkinden yüksek bulundu(P<0.01). Kül oranının ise köy yumurta sanlarında daha yüksek olduğu gözlemlendi(P<0.05). P-karoten miktan fazla olan yumurta sarılarında renk değerlerinin de yüksek olduğu belirlendi. Sonuç olarak, çiftlik ve köy yumurtalarının kimyasal bileşimi, p- karoten ve renk değerlerinin rasyona bağlı olarak değişebildiği kanaatine varıldı. 28
dc.description.abstractThis study was carried out to determine and compare chemical contens and some physico chemical properties (water activity, pH, (3-caroten content and colour scala) of egg yolks produced in farm and countryside conditions. Dry matter contents of farm eggs were significantly differed from the eggs obtained from countryside (P<0.01). Ash contents of countryside egg yolks were found higher than the farm eggs (P<0.05). It was determined that the egg yolks that have more P-caroten contents were also have higher colour values. As a result, it was concluded that chemical contents of egg yolk samples were differend according to chemical composition of rations that were used in feeding the chickens.. 29en_US
dc.languageTurkish
dc.language.isotr
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.rightsAttribution 4.0 United Statestr_TR
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBesin Hijyeni ve Teknolojisitr_TR
dc.subjectFood Hygiene and Technologyen_US
dc.titleÇiftlik ve köy yumurta sarılarının bazı fizikokimyasal nitelikleri
dc.title.alternativeSome physiochemical properties of egg yolks produced in farm and countryside conditions
dc.typemasterThesis
dc.date.updated2020-11-25
dc.contributor.departmentBesin Hijyeni ve Teknolojisi Anabilim Dalı
dc.subject.ytmEggs
dc.subject.ytmEgg proteins
dc.identifier.yokid58730
dc.publisher.instituteSağlık Bilimleri Enstitüsü
dc.publisher.universitySELÇUK ÜNİVERSİTESİ
dc.identifier.thesisid58730
dc.description.pages42
dc.publisher.disciplineDiğer


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