Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes

LWT

Volumn 55, Issue 1, 2014, Pages 232-239

  Sengun, Ilkin Yucel ^a   Yildiz Turp, Gulen ^a   Icier, Filiz ^a   Kendirci, Perihan ^a   Kor, Gamze ^b  

^a EGE UNIVERSITY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Cooking; Meatball; Ohmic; Quality; Safety

Indexed keywords

COOKING;

COOKING; HOLDING TIME; MEATBALL; MESOPHILIC; OHMIC; QUALITY; QUALITY AND SAFETIES; QUALITY ATTRIBUTES; STAPHYLOCOCCUS AUREUS; VOLTAGE GRADIENT;

AEROBIC BACTERIA;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 84886265183     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.08.005     Document Type: Article

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