Dana etinin bazı fizikokimyasal ve mikrobiyolojik özellikleri üzerine farklı ambalajlama yöntemleri ve depolama süresinin etkisi

Çiçek, Ü., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat . Div. of Food Engineering; Karabıyıklı, Ş., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat . Div. of Food Engineering; Çabuk, D., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat . Div. of Food Engineering; İyiekmekçi, B., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat . Div. of Food Engineering; Kurbandurdiyev, H., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat . Div. of Food Engineering; Cevahiroğlu, H., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat . Div. of Food Engineering

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

英语. 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.

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土耳其. 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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AGROVOC关键词

acidez acidity almacenamiento analyse microbiologique beef carne carne de res chemical composition chemicophysical properties color colour composition chimique contenido de humedad couleur emballage sous-vide escherichia coli meat microbiological analysis moisture content ph salmonella stockage storage temperatura temperature temps teneur en eau tiempo time turkey turquie vacuum packaging viande viande bovine

书目信息

发表于

Journal of the Agricultural Faculty of Gaziosmanpaşa University

卷 30 期 2 ISSN 1300-2910

页码

p. 62-70

其它主题

Embalaje en vacao; Anailisis microbiola³gico; Turquaa; Propria©ta© physicochimique; Acidita©; Composicia³n quimica; Propiedades fisicoquamicas; Tempa©rature

语言

土耳其

注释

Summaries (En, Tr)

4 tables

2 fig.

ref.

类型

Summary

自何时收录于AGRIS: 2014-06-15

格式: 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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链接

http://ziraatdergi.gop.edu.tr/Makaleler/2112207169_62-70.pdf http://ziraat.gop.edu.tr/fkdergi.asp

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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

AGROVOC关键词

书目信息