搜索结果: 1-6 共查到“食品加工技术 Turkey”相关记录6条 . 查询时间(0.062 秒)
The effects of using turkey meat on qualitative properties of heat-treated sucuk
turkey meat sucuk pH volatile compounds heat treatment
2015/7/28
The effects of using different levels of turkey meat (0, 20, and 40%) on some quality properties of heat-treated sucuk were investigated. Lactic acid bacteria, Micrococcus/Staphylococcus, and Enteroba...
Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham
spectroscopy hyperspectral camera storage time cold meat
2014/8/11
A non-destructive Vis-NIR spectroscopy (400–1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially packaged cooked ham and turkey ham without any sample manipulatio...
Some Properties of Fresh and Ripened Herby Cheese,a Traditional Variety Produced in Turkey
herby cheese Otlu peynir urea-PAGE
2009/3/19
Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The objectives of this study were to determine some properties of fresh an...
Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey
image analysis lentil legumes size parameters geometrical model
2014/3/3
Geometrical features of lentil seeds (Lens culinaris Medik) were analysed using the image analysis LUCIA system Ver. 3.52. The values of the weight of 1000 kernels, kernel density, specific volume, sp...
Effect of Modified Atmosphere Packaging on Microbial and Physical Qualities of Turkey Meat
Packaging on Microbial Turkey Meat
2016/5/31
The effect of modified atmosphere (80% oxygen +20% carbon dioxide) packaging, vacuum packaging and aerobic packaging on the microbial qualities viz., Total Viable Count (TVC) and anaerobic count, phys...
Risk analysis in Turkey milk production
dairy production risk uncertainty Turkey agricultural extension
2014/3/4
The present study has been done in order to determine the risks inherent in the milk production in Turkey. For that objective, factors such as the milk yield, the gross revenues realised, and the pric...