Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Alrubeii, A. M. S."'
Publikováno v:
The Iraqi Journal of Agricultural science, Vol 55, Iss 3 (2024)
This study was conducted on the in coating of beef burger using electrospun iron oxide nanofibers at two concentrations6, 8 % , to improve the chemical and physical properties of the beef burger during a 3-month frozen storage period. The results of
Externí odkaz:
https://doaj.org/article/c7500cdfbc0a4326adb5dbd26c66be93
Autor:
A., Majd A.1 majdaldein@gmail.com, Alrubeii, A. M. S.1 amera_alrubeii@coagri.uobaghdad.edu.iq, Al–Hadedee, L. T.2
Publikováno v:
Iraqi Journal of Agricultural Sciences. 2024, Vol. 55 Issue 3, p1170-1177. 8p.
Autor:
Zainy, Zaid I. H.1 zaide.zainy@uokufa.edu.iqamera_alrubeii@coagri.uobaghdad.edu.iq, Alrubeii, A. M. S.2
Publikováno v:
Iraqi Journal of Agricultural Sciences. 2023, Vol. 54 Issue 4, p1131-1136. 6p.
Publikováno v:
IOP Conference Series: Earth & Environmental Science; Sep2023, Vol. 1252 Issue 1, p1-8, 8p
Publikováno v:
The Iraqi Journal of Agricultural science, Vol 55, Iss 1 (2024)
This study was aimed to evaluate the effect of elastin hydrolysates on the microbial content and sensory evaluation of ground beef refrigerated at 2°C for 12 days. The study included 10 treatments: T1 without addition, T2 addition (1000ppm/kg meat)
Externí odkaz:
https://doaj.org/article/e2101e65838e4ea1b9bac3c983e3f2c9
Autor:
Narjis S. A. Mula, Alrubeii A. M. S.
Publikováno v:
The Iraqi Journal of Agricultural science, Vol 55, Iss Special Issue (2024)
This study was conducted to evaluate the effects of nisin, potassium sorbate and sodium lactate and their interactions as preservatives in fat oxidation, some quality and microbial characteristics of chilled ground beef meat stored at 4C˚ for 0,4,8
Externí odkaz:
https://doaj.org/article/1c3253f2734349508a9647ce5f976c22