Tables index

From

A Review on Catering Technology and Use for Seafood

Nilgün Güneri

Journal of Food and Nutrition Research. 2019, 7(9), 662-667 doi:10.12691/jfnr-7-9-7
  • Table 1. Some Important Systems Used in Catering [7]
  • Table 2. Appropriate Methods for Sensory Testing of the New Product Developed [15]
  • Table 3. Preservation of Catering Foods [19]
  • Table 4. Advantages and Disadvantages of Homogenized Mid-product [21]
  • Table 5. The Main Additives Used in the Processing of Finely Processed Fish Meat and Their Effects [21]