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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关键词
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
书目信息
出版者
Ege University, Graduate School of Natural and Applied Sciences
页码
163 p.
其它主题
Aptitud para la conservacia³n; Aptitude aa la conservation; Ta©cnicas anala­ticas; Anailisis microbiola³gico; Radiacia³n ultravioleta; Acidita©; Turqua­a; Varia©ta©; Fermeta©; Composicia³n quimica; Tempa©rature de l'air; Anailisis organola©ptico; Control fa­sico
语言
土耳其
注释
Summaries (En, Tr)
34 tables
50 fig.
ref.
Thesis (MSc in Food Engineering)
类型
Summary; Thesis
团体作者
Ege University, Graduate School of Natural and Applied Sciences, İzmir (Turkey)
2012-07-15
AGRIS AP
数据提供者

这条记录提供自 Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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