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dc.contributor.authorMol, Sühendan
dc.date.accessioned2021-03-06T10:33:34Z
dc.date.available2021-03-06T10:33:34Z
dc.identifier.citationMol S., "Preparation and the shelf-life assessment of ready-to-eat fish soup", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.220, ss.305-308, 2005
dc.identifier.issn1438-2377
dc.identifier.othervv_1032021
dc.identifier.otherav_eaead51d-f1fc-481b-974d-3415775af5d0
dc.identifier.urihttp://hdl.handle.net/20.500.12627/154298
dc.identifier.urihttps://doi.org/10.1007/s00217-004-1030-2
dc.description.abstractIn this study the waste products of a smoked salmon processing plant were gathered and used for the preparation of a ready- to- eat fish soup. The soup was prepared, filled into a salami cover; chilled and stored at 4 +/- 1 degrees C. This product takes a hard jelly form on chilling and it is possible to consume it as a soup after removing the cover and heating. Sensory, physical, chemical and microbiological analyses were carried out during the storage period and shelf- life was determined. The results showed that this product was in good condition until the 13th week, marketable between the 14th and 17th weeks, and spoiled after the 18th week of cold storage.
dc.language.isoeng
dc.subjectZiraat
dc.subjectMühendislik ve Teknoloji
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarımsal Bilimler
dc.subjectGıda Mühendisliği
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.titlePreparation and the shelf-life assessment of ready-to-eat fish soup
dc.typeMakale
dc.relation.journalEUROPEAN FOOD RESEARCH AND TECHNOLOGY
dc.contributor.departmentİstanbul Üniversitesi , Su Ürünleri Fakültesi , Avlama Ve İşleme Teknolojisi Bölümü
dc.identifier.volume220
dc.identifier.startpage305
dc.identifier.endpage308
dc.contributor.firstauthorID68253


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