{"id":{"repo_id":"greece","oai_identifier":"oai:10442/0038"},"canonical_url":"https://search.dev.ndltd.org/etd/greece/oai:10442/0038","repository":{"repo_id":"greece","name":"Greek National Archive of PhD Theses","base_url":"https://phdtheses.ekt.gr/eadd_oai/request"},"display":{"title":"ΑΠΩΛΕΙΕΣ ΒΑΡΟΥΣ ΤΟΥ ΚΡΕΑΤΟΣ ΚΑΙ ΟΡΓΑΝΟΛΗΠΤΙΚΟΣ ΕΛΕΓΧΟΣ ΤΩΝ ΚΟΝΣΕΡΒΩΝ GULASCH ΚΑΙ \"ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ\"","abstract":"THE WEIGHT LOSS OF MEAT IN TWO TYPES OF CANNED READY-TO-EAT FOOD IS EXAMINED. CANNED GULASCH AND MEAT WITH GREEN BEANS WERE PRODUCED AND STERILIZED USING TWO DIFFERENT TEMPERATURES. SENSORY EVALUATION OF THE FINISHED PRODUCTS WAS FOLLOWED. TWO METHODS WERE EMPLOYED FOR THE DETERMINATION OF THE MEAT'S WEIGHT LOSS INTHE CANNED FOODS: SUCCESSIVE WEIGHTING AND CHEMICAL ANALYSIS. THE CANNED GULASCH WAS STERILIZED USING TEMPERATURES OF 120 C AND 130 C WHILE THE CANNED GREEN BEANS WERE STERILIZED IN TEMPERATURES OF 115 C AND 125 C. TEN EXPERIMENTS WERE PERFORMED AT EACH STERILIZATION TEMPERATURE. THE ORGANOLEPTIC PROPERTIES WERE EXAMINED BY PANELISTS.","abstract_html":"THE WEIGHT LOSS OF MEAT IN TWO TYPES OF CANNED READY-TO-EAT FOOD IS EXAMINED. CANNED GULASCH AND MEAT WITH GREEN BEANS WERE PRODUCED AND STERILIZED USING TWO DIFFERENT TEMPERATURES. SENSORY EVALUATION OF THE FINISHED PRODUCTS WAS FOLLOWED. TWO METHODS WERE EMPLOYED FOR THE DETERMINATION OF THE MEAT'S WEIGHT LOSS INTHE CANNED FOODS: SUCCESSIVE WEIGHTING AND CHEMICAL ANALYSIS. THE CANNED GULASCH WAS STERILIZED USING TEMPERATURES OF 120 C AND 130 C WHILE THE CANNED GREEN BEANS WERE STERILIZED IN TEMPERATURES OF 115 C AND 125 C. TEN EXPERIMENTS WERE PERFORMED AT EACH STERILIZATION TEMPERATURE. THE ORGANOLEPTIC PROPERTIES WERE EXAMINED BY PANELISTS.","abstract_has_math":false,"creators":["Αγακίδου, Ευανθία"],"institution":"Aristotle University Of Thessaloniki (AUTH)","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1986,"date_issued":"1986","date_published":"1986","updated_at":"2026-07-24T02:25:14Z","subjects":["ΑΠΩΛΕΙΕΣ ΒΑΡΟΥΣ ΤΟΥ ΚΡΕΑΤΟΣ","ΚΟΝΣΕΡΒΑ ΓΚΟΥΛΑΣ","ΚΟΝΣΕΡΒΑ ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ","Οργανοληπτικός έλεγχος","CANNED GULASH","CANNED MEAT WITH GREEN BEANS","Sensory evaluation","WEIGHT LOSS OF MEAT","Γεωπονικές Επιστήμες και Κτηνιατρική","Κτηνιατρική","Agricultural and Veterinary Sciences","Veterinary Science"],"languages":["gre"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["10.12681/eadd/0038"],"render_values":[{"text":"10.12681/eadd/0038","href":"https://doi.org/10.12681/eadd/0038","code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10442/hedi/0038","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Αγακίδου, Ευανθία"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["1986"]},{"key":"dc:publisher","label":"Institution","values":["Aristotle University Of Thessaloniki (AUTH)","Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης (ΑΠΘ)"]},{"key":"dc:type","label":"Dc Type","values":["PhD Thesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["ΑΠΩΛΕΙΕΣ ΒΑΡΟΥΣ ΤΟΥ ΚΡΕΑΤΟΣ","ΚΟΝΣΕΡΒΑ ΓΚΟΥΛΑΣ","ΚΟΝΣΕΡΒΑ ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ","Οργανοληπτικός έλεγχος","CANNED GULASH","CANNED MEAT WITH GREEN BEANS","Sensory evaluation","WEIGHT LOSS OF MEAT","Γεωπονικές Επιστήμες και Κτηνιατρική","Κτηνιατρική","Agricultural and Veterinary Sciences","Veterinary Science"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["gre"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["10.12681/eadd/0038","http://hdl.handle.net/10442/hedi/0038"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["THE WEIGHT LOSS OF MEAT IN TWO TYPES OF CANNED READY-TO-EAT FOOD IS EXAMINED. CANNED GULASCH AND MEAT WITH GREEN BEANS WERE PRODUCED AND STERILIZED USING TWO DIFFERENT TEMPERATURES. SENSORY EVALUATION OF THE FINISHED PRODUCTS WAS FOLLOWED. TWO METHODS WERE EMPLOYED FOR THE DETERMINATION OF THE MEAT'S WEIGHT LOSS INTHE CANNED FOODS: SUCCESSIVE WEIGHTING AND CHEMICAL ANALYSIS. THE CANNED GULASCH WAS STERILIZED USING TEMPERATURES OF 120 C AND 130 C WHILE THE CANNED GREEN BEANS WERE STERILIZED IN TEMPERATURES OF 115 C AND 125 C. TEN EXPERIMENTS WERE PERFORMED AT EACH STERILIZATION TEMPERATURE. THE ORGANOLEPTIC PROPERTIES WERE EXAMINED BY PANELISTS.","ΜΕΛΕΤΗΘΗΚΑΝ ΟΙ ΑΠΩΛΕΙΕΣ ΒΑΡΟΥΣ ΤΟΥ ΚΡΕΑΤΟΣ ΚΟΝΣΕΡΒΩΝ GULASCH ΚΑΙ ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ ΣΤΗ ΔΙΑΡΚΕΙΑ ΤΗΣ ΑΠΟΣΤΕΙΡΩΣΕΩΣ ΣΕ ΔΙΑΦΟΡΕΤΙΚΕΣ ΘΕΡΜΟΚΡΑΣΙΕΣ ΚΑΘΩΣ ΚΑΙ ΤΑ ΟΡΓΑΝΟΛΗΠΤΙΚΑ ΤΟΥΣ ΧΑΡΑΚΤΗΡΙΣΤΙΚΑ. Ο ΠΡΟΣΔΙΟΡΙΣΜΟΣ ΤΩΝ ΑΠΩΛΕΙΩΝ ΒΑΡΟΥΣ ΕΓΙΝΕ ΜΕ ΤΗ ΜΕΘΟΔΟ ΤΩΝ ΔΙΑΔΟΧΙΚΩΝ ΖΥΓΙΣΕΩΝ ΚΑΙ ΤΗ ΜΕΘΟΔΟ ΤΩΝ ΧΗΜΙΚΩΝ ΑΝΑΛΥΣΕΩΝ. ΟΙ ΚΟΝΣΕΡΒΕΣ GULASCH ΑΠΟΣΤΕΙΡΩΘΗΚΑΝ ΣΤΟΥΣ 120 C ΚΑΙ ΣΤΟΥΣ 130 C. ΟΙ ΚΟΝΣΕΡΒΕΣ ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ ΑΠΟΣΤΕΙΡΩΘΗΚΑΝ ΣΤΟΥΣ 115 C ΚΑΙ 125 C . Η ΑΠΟΣΤΕΙΡΩΣΗ ΕΓΙΝΕ ΣΕ ΠΕΡΙΣΤΡΕΦΟΜΕΝΟ ΚΛΙΒΑΝΟ. ΓΙΑ ΚΑΘΕ ΘΕΡΜΟΚΡΑΣΙΑ ΑΠΟΣΤΕΙΡΩΣΕΩΣ ΕΓΙΝΑΝ 10 ΠΕΙΡΑΜΑΤΙΣΜΟΙ. Ο ΟΡΓΑΝΟΛΗΠΤΙΚΟΣ ΕΛΕΓΧΟΣ ΕΓΙΝΕ ΑΠΟ ΟΜΑΔΑ ΔΟΚΙΜΑΣΤΩΝ."]},{"key":"dc:title","label":"Title","values":["ΑΠΩΛΕΙΕΣ ΒΑΡΟΥΣ ΤΟΥ ΚΡΕΑΤΟΣ ΚΑΙ ΟΡΓΑΝΟΛΗΠΤΙΚΟΣ ΕΛΕΓΧΟΣ ΤΩΝ ΚΟΝΣΕΡΒΩΝ GULASCH ΚΑΙ \"ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ\"","WEIGHT LOSS OF MEAT AND SENSORY EVALUATION IN CANNED GULASH AND MEAT WITH GREENBEANS"]}]}],"canonical_facts":{"dc:creator":["Αγακίδου, Ευανθία"],"dc:date":["1986"],"dc:description":["THE WEIGHT LOSS OF MEAT IN TWO TYPES OF CANNED READY-TO-EAT FOOD IS EXAMINED. CANNED GULASCH AND MEAT WITH GREEN BEANS WERE PRODUCED AND STERILIZED USING TWO DIFFERENT TEMPERATURES. SENSORY EVALUATION OF THE FINISHED PRODUCTS WAS FOLLOWED. TWO METHODS WERE EMPLOYED FOR THE DETERMINATION OF THE MEAT'S WEIGHT LOSS INTHE CANNED FOODS: SUCCESSIVE WEIGHTING AND CHEMICAL ANALYSIS. THE CANNED GULASCH WAS STERILIZED USING TEMPERATURES OF 120 C AND 130 C WHILE THE CANNED GREEN BEANS WERE STERILIZED IN TEMPERATURES OF 115 C AND 125 C. TEN EXPERIMENTS WERE PERFORMED AT EACH STERILIZATION TEMPERATURE. THE ORGANOLEPTIC PROPERTIES WERE EXAMINED BY PANELISTS.","ΜΕΛΕΤΗΘΗΚΑΝ ΟΙ ΑΠΩΛΕΙΕΣ ΒΑΡΟΥΣ ΤΟΥ ΚΡΕΑΤΟΣ ΚΟΝΣΕΡΒΩΝ GULASCH ΚΑΙ ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ ΣΤΗ ΔΙΑΡΚΕΙΑ ΤΗΣ ΑΠΟΣΤΕΙΡΩΣΕΩΣ ΣΕ ΔΙΑΦΟΡΕΤΙΚΕΣ ΘΕΡΜΟΚΡΑΣΙΕΣ ΚΑΘΩΣ ΚΑΙ ΤΑ ΟΡΓΑΝΟΛΗΠΤΙΚΑ ΤΟΥΣ ΧΑΡΑΚΤΗΡΙΣΤΙΚΑ. Ο ΠΡΟΣΔΙΟΡΙΣΜΟΣ ΤΩΝ ΑΠΩΛΕΙΩΝ ΒΑΡΟΥΣ ΕΓΙΝΕ ΜΕ ΤΗ ΜΕΘΟΔΟ ΤΩΝ ΔΙΑΔΟΧΙΚΩΝ ΖΥΓΙΣΕΩΝ ΚΑΙ ΤΗ ΜΕΘΟΔΟ ΤΩΝ ΧΗΜΙΚΩΝ ΑΝΑΛΥΣΕΩΝ. ΟΙ ΚΟΝΣΕΡΒΕΣ GULASCH ΑΠΟΣΤΕΙΡΩΘΗΚΑΝ ΣΤΟΥΣ 120 C ΚΑΙ ΣΤΟΥΣ 130 C. ΟΙ ΚΟΝΣΕΡΒΕΣ ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ ΑΠΟΣΤΕΙΡΩΘΗΚΑΝ ΣΤΟΥΣ 115 C ΚΑΙ 125 C . Η ΑΠΟΣΤΕΙΡΩΣΗ ΕΓΙΝΕ ΣΕ ΠΕΡΙΣΤΡΕΦΟΜΕΝΟ ΚΛΙΒΑΝΟ. ΓΙΑ ΚΑΘΕ ΘΕΡΜΟΚΡΑΣΙΑ ΑΠΟΣΤΕΙΡΩΣΕΩΣ ΕΓΙΝΑΝ 10 ΠΕΙΡΑΜΑΤΙΣΜΟΙ. Ο ΟΡΓΑΝΟΛΗΠΤΙΚΟΣ ΕΛΕΓΧΟΣ ΕΓΙΝΕ ΑΠΟ ΟΜΑΔΑ ΔΟΚΙΜΑΣΤΩΝ."],"dc:identifier":["10.12681/eadd/0038","http://hdl.handle.net/10442/hedi/0038"],"dc:language":["gre"],"dc:publisher":["Aristotle University Of Thessaloniki (AUTH)","Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης (ΑΠΘ)"],"dc:subject":["ΑΠΩΛΕΙΕΣ ΒΑΡΟΥΣ ΤΟΥ ΚΡΕΑΤΟΣ","ΚΟΝΣΕΡΒΑ ΓΚΟΥΛΑΣ","ΚΟΝΣΕΡΒΑ ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ","Οργανοληπτικός έλεγχος","CANNED GULASH","CANNED MEAT WITH GREEN BEANS","Sensory evaluation","WEIGHT LOSS OF MEAT","Γεωπονικές Επιστήμες και Κτηνιατρική","Κτηνιατρική","Agricultural and Veterinary Sciences","Veterinary Science"],"dc:title":["ΑΠΩΛΕΙΕΣ ΒΑΡΟΥΣ ΤΟΥ ΚΡΕΑΤΟΣ ΚΑΙ ΟΡΓΑΝΟΛΗΠΤΙΚΟΣ ΕΛΕΓΧΟΣ ΤΩΝ ΚΟΝΣΕΡΒΩΝ GULASCH ΚΑΙ \"ΚΡΕΑΣ ΜΕ ΦΑΣΟΛΑΚΙΑ\"","WEIGHT LOSS OF MEAT AND SENSORY EVALUATION IN CANNED GULASH AND MEAT WITH GREENBEANS"],"dc:type":["PhD Thesis"]},"updated_at":"2026-07-24T02:25:14Z"}