Taze Balıkta Kalite ve Kalite Değişimleri
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Main Authors: | , , , |
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Format: | Texto biblioteca |
Language: | tur |
Published: |
Ankara (Turkey) FAO/Nobel
2007
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Subjects: | FISH, KEEPING QUALITY, FOOD INSPECTION, FISHES, ANIMAL MORPHOLOGY, FISH FILLETS, CHEMICAL COMPOSITION, POSTMORTEM CHANGES, FISH PROCESSING, COOLING, ICE, ORGANOLEPTIC ANALYSIS, ANALYTICAL METHODS, POISSON (ALIMENT), APTITUDE A LA CONSERVATION, INSPECTION DES ALIMENTS, PESCADO, APTITUD PARA LA CONSERVACION, INSPECCION DE LOS ALIMENTOS, POISSON (ANIMAL), ANATOMIE ANIMALE, FILET DE POISSON, COMPOSITION CHIMIQUE, MODIFICATION POSTMORTEM, TRAITEMENT DU POISSON, REFROIDISSEMENT, GLACE, ANALYSE ORGANOLEPTIQUE, TECHNIQUE ANALYTIQUE, PECES, ANATOMIA ANIMAL, FILETES DE PESCADO, COMPOSICION QUIMICA, CAMBIOS POST MORTEM, ELABORACION DEL PESCADO, ENFRIAMIENTO, HIELO, ANALISIS ORGANOLEPTICO, TECNICAS ANALITICAS, |
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