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Mar
30
High pressure (HP) process is a food protect technique without thermal proceeding in which
solid and liquid food are exposed to a pressure ranging between 100 and 1000 MPa. While the
first application HP was applied in 1895 in the food technolology on the ohter hand the first in
meat technology was applied in 1973. After these first [...]
Mar
30
In this study, were determined on nutritional characteristic and property of made fish ball of tench.
As material, tench ball were obtained from local processing firms. The chemicâl compositions and sensual analysis of obtained fish balls were made. in addition, On the lst, 4th, 7th,and 10th days tiobarbutiric acid (TBA), total volatile basic nitrogen, (TVB-N) and [...]
