Zobrazeno 1 - 10
of 153
pro vyhledávání: '"A.S. Grandison"'
Publikováno v:
Animal, Vol 2, Iss 11, Pp 1610-1618 (2008)
Forty multiparous Holstein cows were used in a 16-week continuous design study to determine the effects of either selenium (Se) source, selenised yeast (SY) (derived from a specific strain of Saccharomyces cerevisiae CNCM I-3060) or sodium selenite (
Externí odkaz:
https://doaj.org/article/f17fd1eeff374c679825d668b5254412
Publikováno v:
Journal of Food Engineering. 149:153-158
Partitioning of total divalent cations (TDVC) during reverse osmosis (RO), nanofiltration (NF) and ultrafiltration (UF) has been investigated. During RO, there was an increase in TDVC and Ca2+, and a reduction in the ethanol stability of RO retentate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c513778997357651b86c696d99c03234
https://doi.org/10.1016/j.jfoodeng.2014.10.018
https://doi.org/10.1016/j.jfoodeng.2014.10.018
Publikováno v:
Journal of Applied Bacteriology. 76:412-416
The severity of radiation processing can be reduced by combining irradiation with other treatments, such as low pH. An exponential phase culture of Escherichia coli was irradiated at doses of 0–2.4 kGy at pH values ranging between 7.0 and 4.0, in a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bfff04c1dd9e207deb8a663b2e287cc
https://doi.org/10.1111/j.1365-2672.1994.tb01648.x
https://doi.org/10.1111/j.1365-2672.1994.tb01648.x
Autor:
A.S. Grandison, G. Campbell-Platt
Publikováno v:
International Journal of Radiation Applications and Instrumentation. Part C. Radiation Physics and Chemistry. 35:253-257
International approval of food irradiation is being given for the use of low and medium doses. Uses are being permitted for different categories of foods with maximum levels being set between 1 and 10 kGy. To maximize the effectiveness of these mild
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c098fee765fe0e44d19667bb324602ca
https://doi.org/10.1016/1359-0197(90)90095-y
https://doi.org/10.1016/1359-0197(90)90095-y
Akademický článek
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Autor:
A.S. Grandison
Publikováno v:
Food Preservation Techniques ISBN: 9780849317576
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a0a289305b978641a3659178f4bb896
https://doi.org/10.1201/9780203485255.ch14
https://doi.org/10.1201/9780203485255.ch14
Akademický článek
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