Open AccessINVESTIGATION OF QUALITY PARAMETERS OF FISH TREATED WITH SOUS VIDE TECHNOLOGY
Author(s) -
Zafer Ceylan
Publication year - 2017
Publication title -
turkish journal of aquatic sciences
Language(s) - English
Resource type - Journals
eISSN - 2528-9462
pISSN - 2149-9659
DOI - 10.18864/tjas201702
Subject(s) - food science , food spoilage , mesophile , sous vide , pasteurization , fish <actinopterygii> , steaming , shelf life , food preservation , chemistry , bacteria , biology , fishery , genetics