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Usage of tomato powder on frankfurter production | Sosis üretiminde domates tozu kullanımı

2007

Eyiler, E., Hacettepe Univ., Faculty of Engineering, Ankara (Turkey). Div. of Food Engineering

AGROVOC Keywords
almacenamiento analyse organoleptique chemical composition color colour composition chimique couleur emballage sous-vide food adulteration licopeno lycopene meat products nitrite nitrites nitritos organoleptic analysis oxidation oxydation pasteurisation pasteurization polvos (formulaciones) poudre powders procesamiento processing production productos de la carne salchicha saucisse sausages stockage storage temperatura temperature textura texture tomate tomatoes traitement turkey turquie vacuum packaging
Bibliographic information
Publisher
Hacettepe Univ., Graduate School of Natural and Applied Sciences
Pagination
64 p.
Other Subjects
Oxidacia³n; Produit carna©; Anailisis organola©ptico; Pasteurizacia³n; Tempa©rature; Lycopa¨ne; Adulta©ration des aliments homme; Produccia³n; Turqua­a; Embalaje en vaca­o; Adulteracia³n de alimentos; Composicia³n quimica
Language
Turkish
Note
Summaries (En, Tr)
7 tables
ref.
Thesis (MSc in Food Engineering)
Type
Summary; Thesis
Corporate Author
Hacettepe Univ., Graduate School of Natural and Applied Sciences, Ankara (Turkey)
2012-11-15
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 (Turkey)

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