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Determination of the composition and various technological properties of some seafood products | Bazı su ürünlerinin bileşimi ve değişik teknolojik özelliklerinin belirlenmesi üzerine bir araştırma

2008

Özalp, B., Selçuk Univ., Faculty of Agriculture, Konya (Turkey). Div. of Food Engineering

AGROVOC关键词
acide gras alimentos de origen marino analytical methods application ash content calamar calmar chemical composition chemicophysical properties composition chimique contenido de ceniza contenido de materia seca contenido mineral contenido proteico cooking losses dry matter content emulsions fatty acids fosfatos heavy metals lipid content metales pesados mineral content moule mussels octopus vulgaris ph phosphate phosphates produit alimentaire origine marine protein content sales salts seafoods sel squids statistical methods technique analytique teneur en cendres teneur en lipides turkey turquie viscosidad viscosity water holding capacity
书目信息
出版者
Selçuk University, Graduate School of Natural and Applied Sciences
页码
84 p.
其它主题
Capacidad de retencia³n de agua; Aemulsion; Teneur en a©la©ments mina©raux; Emulsia³n; Ta©cnicas anala­ticas; Teneur en matia¨re sa¨che; Perte aa la cuisson; Aucidos grasos; Turqua­a; Propria©ta© physicochimique; Propiedades fisicoqua­micas; Composicia³n quimica; Ma©tal lourd; Pa©rdidas en coccia³n; Viscosita©; Ma©todos estada­sticos; Capacita© de ra©tention d'eau; Ma©thode statistique; Mejilla³n; Contenido de la­pidos; Teneur en prota©ines
语言
土耳其
注释
Summaries (En, Tr)
32 tables
9 fig.
ref.
Thesis (MSc in Food Engineering)
类型
Summary; Thesis
团体作者
Selçuk University, Graduate School of Natural and Applied Sciences, Konya (Turkey)
2012-08-15
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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