Browsing by Author "Can Ö.P."
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The effect of thyme oil on the shelf life of chicken balls during storage period
Can Ö.P. (2012)The effects of thyme essential oil on the shelf life of chicken balls during refrigerated storage for 12 days were examined. Treatments examined in the present study were as follows: A (control samples, untreated), B (final ... -
Effects of chitosan coating and rosemary oil on rainbow trout (Oncorhynchus mykiss, W. 1792) filets
This study was performed to examine the effect of chitosan and rosemary oil on the shelf life changes of the rainbow trout filet. The samples divided into 4 groups. The control (I) group samples nothing were applied. The ... -
Response surface methodology for optimizing the marination conditions during the processing of rainbow trout fillets
The objective of this study was to determine using response surface method the optimum points of the rosemary essence oil concentration along with the actual marination time in terms of colour criteria for rainbow trout ... -
Shelf life of chicken meat balls submitted to sous vide treatment
The objective of this study was to investigate the appropriate temperature for processing storage of chicken meatballs made of minced chicken meat with the sous vide method. The chicken meatballs were prepared and separated ...