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Efficacy of preliminary operations on shelf life of packaged black olive without brine | Salamurasız paketlenmiş siyah zeytinin raf ömrüne ön işlemlerin etkisi

2009

Barut, S., Ege University, Faculty of Engineering, İzmir (Turkey). Div. of Food Engineering

AGROVOC Keywords
aceituna acidez acidity air temperature analyse microbiologique analyse organoleptique analytical methods chemical composition color colour composition chimique conditionnement couleur empaquetado firmeza firmness keeping quality lavado lavage levadura levure lutte physique microbiological analysis moho moisissure moulds olive olives organoleptic analysis packaging ph physical control procesamiento processing rayonnement ultraviolet sales salts sel technique analytique temperatura del aire traitement turkey turquie ultraviolet radiation variedades varieties washing yeasts
Bibliographic information
Publisher
Ege University, Graduate School of Natural and Applied Sciences
Pagination
163 p.
Other Subjects
Fermeta©; Ta©cnicas anala­ticas; Varia©ta©; Anailisis microbiola³gico; Turqua­a; Aptitud para la conservacia³n; Tempa©rature de l'air; Composicia³n quimica; Anailisis organola©ptico; Control fa­sico; Acidita©; Radiacia³n ultravioleta; Aptitude aa la conservation
Language
Turkish
Note
Summaries (En, Tr)
34 tables
50 fig.
ref.
Thesis (MSc in Food Engineering)
Type
Summary; Thesis
Corporate Author
Ege University, Graduate School of Natural and Applied Sciences, İzmir (Turkey)
2012-07-15
AGRIS AP
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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