Effect of Infrared-assisted Microwave Cooking on Texture and Color Quality of Atlantic Salmon (Salmo salar) Fillet
Turkey's National 11th Food Congress is held on October 10-12th, 2012 in Atatürk Congress Center located in Tayfur Sökmen Campus of Hatay Mustafa Kemal University.
Comparison of Proximate Composition and Amino Acid Profile of Atlantic Salmon (Salmo salar) Cooked with Three Different Methods
This page is under construction...
Injury and Inactivation of Escherichia coli by Pulsed High Hydrostatic Pressure (HHP)
Turkey's National 11th Food Congress is held on October 10-12th, 2012 in Atatürk Congress Center located in Tayfur Sökmen Campus of Hatay Mustafa Kemal University.
Effect of Infrared Assisted Microwave Cooking on Fatty Acid Composition and Lipid Quality of Atlantic Salmon (Salmo salar)
This page is under construction...
Effect of Different Cooking Methods on Fatty Acid Composition and Lipid Quality of Atlantic Salmon (Salmo salar)
Turkey's National 11th Food Congress is held on October 10-12th, 2012 in Atatürk Congress Center located in Tayfur Sökmen Campus of Hatay Mustafa Kemal University.
Optimization of Cooking Conditions of Atlantic Salmon (Salmo salar) in Infrared-Microwave Combination Oven
This page is under construction...
More Articles ...
- Effect of Infrared Heating Conditions on Cooking Quality of Atlantic Salmon (Salmo salar)
- High Hydrostatic Pressure (HHP) Inactivation of Foodborne Pathogens in Low-acid Juices
- Morphological Changes of High Hydrostatic Pressure (HHP) Treated Escherichia coli O157:H7 and Staphylococcus aureus Cells
- Membrane Integrity Examination of High Hydrostatic Pressure (HHP) Treated Staphylococcus aureus and Escherichia coli O157:H7 Cells by Using Fluorescent Microscopy