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Preservation And Shelf Life Extension Of Anchovy (engraulis Encrasicolus) And Haddock (gadus Merlangus Euxinus) By High Hydrostatic Pressure

High Hydrostatic Pressure (HHP) application, alone or in combination with refrigeration, ambient or moderate heating temperatures / inactivates pathogenic and spoilage microorganisms and conserves the product &bdquo / &bdquo / freshness

Identiferoai:union.ndltd.org:METU/oai:etd.lib.metu.edu.tr:http://etd.lib.metu.edu.tr/upload/12614354/index.pdf
Date01 June 2012
CreatorsAkhan, Ceyda
ContributorsAlpas, Hami
PublisherMETU
Source SetsMiddle East Technical Univ.
LanguageEnglish
Detected LanguageEnglish
TypeM.S. Thesis
Formattext/pdf
RightsTo liberate the content for METU campus

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