ABSTRACT

ÖZET

INTRODUCTION

1. SOUS VIDE

1.1 Introductıon

1.2 Sous Vide in Fish

1.3 Food Safety in Sous Vide

1.4 Nutritional Quality of Sous Vide

2. SOLAR COOKING

2.1 Introduction

2.2 Food Safety and Solar Cooking

2.3 Healty Effects of Solar Cooker

3. OHMIC HEATING

3.1 Introduction

3.2 Effects on Microbial Activation

3.3 Safety of Ohmic Heating

3.4 Effects of Ohmic Heating on Nutrional Quality

CONCLUSION

REFERENCES

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