Preparation and the shelf-life assessment of ready-to-eat fish soup
- Author
- MOL, Sühendan1
[1] Department of Processing and Quality Control, Faculty of Fisheries, Istanbul University, 200 Ordu St, Laleli, Istanbul, Turkey - Source
European food research & technology (Print). 2005, Vol 220, Num 3-4, pp 305-308, 4 p ; ref : 19 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
/
Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Catering Fish Ready-to-eat foods Salmon Soup
- Keyword (fr)
- Aliment Conservation aliment Durée conservation Potage Préparation Restauration collective Saumon Poisson comestible
- Keyword (en)
- Food Food preservation Shelf life Soup Preparation Catering Salmon Edible fish
- Keyword (es)
- Alimento Conservación alimento Tiempo conservación Sopa Preparación Restauración colectividad Salmón Pescado comestible
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16622578
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-004-1030-2 
https://dx.doi.org/10.1007/s00217-004-1030-2
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