The processability of the bass and carp fishes to the fermented sausage and the physical and chemical transformations during the storage | Levrek (Dicentrarchus labrax ) ve sazan (Cyprinus carpio) balıklarının fermente sucuğa işlenebilirliği ve depolama sırasında oluşan bazı fiziksel ve kimyasal değişimler

additif alimentaire aditivos alimentarios analyse microbiologique analyse organoleptique bacteria coliforme chemical composition coliform bacteria color colour composition chimique contenido de humedad contenido proteico couleur cyprinus carpio dicentrarchus labrax eficacia en el uso fermentation fish products food additives keeping quality levadura levure lipid content meat texture microbiological analysis moho moisissure moisture content moulds organoleptic analysis ph productos derivados del pescado protein content salchicha sales salts saucisse sausages sel statistical methods teneur en eau teneur en lipides textura de la carne texture de la viande turkey turquie use efficiency yeasts