MICROBIAL, PHYSICAL, CHEMICAL AND SENSORY QUALITIES OF MINIMALLY PROCESSED AND MODIFIED ATMOSPHERE PACKAGED "READY TO EAT" ORANGE SEGMENTS

Ayhan, Zehra

dc.contributor.authors	Karacay, Emel; Ayhan, Zehra
dc.date.accessioned	2020-03-06T08:32:33Z
dc.date.available	2020-03-06T08:32:33Z
dc.date.issued	2010
dc.identifier.citation	Karacay, Emel; Ayhan, Zehra (2010). MICROBIAL, PHYSICAL, CHEMICAL AND SENSORY QUALITIES OF MINIMALLY PROCESSED AND MODIFIED ATMOSPHERE PACKAGED "READY TO EAT" ORANGE SEGMENTS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 13, 971-960
dc.identifier.issn	1094-2912
dc.identifier.uri	https://doi.org/10.1080/10942910902927110
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67307
dc.title	MICROBIAL, PHYSICAL, CHEMICAL AND SENSORY QUALITIES OF MINIMALLY PROCESSED AND MODIFIED ATMOSPHERE PACKAGED "READY TO EAT" ORANGE SEGMENTS
dc.identifier.volume	13
dc.identifier.startpage	960
dc.identifier.endpage	971
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Ayhan, Zehra
dc.relation.journal	INTERNATIONAL JOURNAL OF FOOD PROPERTIES
dc.identifier.doi	10.1080/10942910902927110
dc.contributor.author	Ayhan, Zehra