• 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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