Browsing Araştırma Çıktıları | Scopus by Subject "Food quality"
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Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice
(Czech Academy of Agricultural Sciences, 2018)Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical ...