Bölüm "Can, O.P., University of Cumhuriyet, Faculty of Engineering, Department of Food Engineering, Sivas 53119, Turkey" Makale Koleksiyonu için listeleme
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Evaluation of the microbiological, chemical and sensory quality of carp processed by the sous vide method
(2011)This study evaluated the microbiological quality and the sensory characteristics of carp fillets processed by the sousvide method when stored at 2 and 10 °C. Four different combinations of sauced-storage were studied then ...