Preparation and the shelf-life assessment of ready-to-eat fish soup

European Food Research and Technology

Volumn 220, Issue 3-4, 2005, Pages 305-308

  Mol, Sühendan ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Catering; Fish; Ready to eat foods; Salmon; Soup

Indexed keywords

ALDEHYDES; BACTERIA; COLD STORAGE; COPOLYMERS; DISTILLATION; FOOD STORAGE; HEATING; MARKETING; MECHANICAL PERMEABILITY; MICROBIOLOGY; OXIDATION; PH EFFECTS; REFRIGERATION;

CATERING; FISH; READY-TO-EAT FOODS; SALMON; SOUP;

FOOD PRODUCTS;

EID: 17144416155     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1030-2     Document Type: Article

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