The effects of packaging methodologies and storage period on some physicochemical and microbiological properties of beef | Dana etinin bazı fizikokimyasal ve mikrobiyolojik özellikleri üzerine farklı ambalajlama yöntemleri ve depolama süresinin etkisi
2013
Çiçek, Ü., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat (Turkey). Div. of Food Engineering | Karabıyıklı, Ş., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat (Turkey). Div. of Food Engineering | Çabuk, D., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat (Turkey). Div. of Food Engineering | İyiekmekçi, B., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat (Turkey). Div. of Food Engineering | Kurbandurdiyev, H., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat (Turkey). Div. of Food Engineering | Cevahiroğlu, H., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat (Turkey). Div. of Food Engineering
Inglés. In this study it was aimed to determine physicochemical and microbiological evolutions of non-packaged (K), cling film covered (ST) and vacuum packaged (VA) beef samples stored at 4oC during 7 days.
Mostrar más [+] Menos [-]Turco. Bu çalışma ile +4 oC de 7 gün süre ile açık tabakta (K), streç film ile sarılı tabakta (ST) ve vakum ambalajlanmış (VA) olarak depolanan dana etlerinin bazı fizikokimyasal ve mikrobiyolojik özelliklerindeki değişimlerin belirlenmesi amaçlanmıştır.
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)