{"version":"1.0","provider_name":"Bilim Laboratuvarlar\u0131","provider_url":"https:\/\/bilim.gen.tr\/en\/","title":"Chemical Indicator of Fish Freshness: TVB-N Determination - Bilim Laboratuvarlar\u0131","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"9iWlF3Hm1m\"><a href=\"https:\/\/bilim.gen.tr\/en\/balikta-tazeligin-kimyasal-gostergesi-tvb-n-tayini\/\">Chemical Indicator of Fish Freshness: TVB-N Determination<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/bilim.gen.tr\/en\/balikta-tazeligin-kimyasal-gostergesi-tvb-n-tayini\/embed\/#?secret=9iWlF3Hm1m\" width=\"600\" height=\"338\" title=\"&#8220;Chemical Indicator of Fish Freshness: TVB-N Determination&#8221; &#8212; Bilim Laboratuvarlar\u0131\" data-secret=\"9iWlF3Hm1m\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/bilim.gen.tr\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/bilim.gen.tr\/wp-content\/uploads\/2026\/10\/tvbn-derminition-bilimgen-en.jpg","thumbnail_width":1387,"thumbnail_height":1169,"description":"Fish and fishery products are highly sensitive to storage conditions and temperature fluctuations due to their natural characteristics. As spoilage progresses, changes occur not only in the appearance and odor of the product but also in its chemical composition. One of the important parameters used to monitor these changes is TVB-N (Total Volatile Basic Nitrogen) [&hellip;]"}