|
| << previous | next >> |
Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 90 of 103 found articles
| Title: |
The Effects of Salt and Storage Temperature on Microbiological Changes in Hot-Smoked Mirror Carp (Cyprinus carpio L.) |
| Author: |
Muhsine Duman Bahri Patir Erdal Duman O. Irfan Ilhak |
| Appeared in: |
Pakistan journal of biological sciences |
| Paging: | Volume 10 (2007) nr. 17 pages 3002-3005 |
| Year: |
2007 |
| Contents: |
In this study, microbiological changes during processing and preservation of smoked mirror carp (Cyprinus carpio L.) fillets were examined. In the processing phase the brining in two different salt concentration and smoke were used. The conservation is realized in two different ambient temperatures. Starting from raw material, aw and pH levels as well as mesophilic, psychrophilic, staphylococcus-micrococcus, coliform, the yeast and mould counts were determined at every stage. In conclusion, the period preservation of smoked mirror carp fillets was dependent on salt concentration and preservation temperature. |
| Publisher: |
Asian Network for Scientific Information (provided by DOAJ) |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 90 of 103 found articles
| << previous | next >> |