Zobrazeno 1 - 10
of 719
pro vyhledávání: '"Cooked food"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 217-228 (2024)
In order to study the effect of different reheating methods on the quality of prepared dishes of braised white shrimp, microwave, steam and water bath were used to reheat frozen stored and braised South American white shrimp prepared dishes. The opti
Externí odkaz:
https://doaj.org/article/2d394ceb2b2e400190a816ff4ab759e3
Autor:
Shroff, Arvind, Shah, Bhavin J.
Publikováno v:
Emerald Emerging Markets Case Studies, 2023, Vol. 13, Issue 3, pp. 1-19.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/EEMCS-06-2023-0206
Publikováno v:
Jurnal Social Economic of Agriculture, Vol 12, Iss 2, Pp 105-118 (2023)
Proper bookkeeping practices are essential for business performance and sustainability. Unfortunately, most small and medium-scale businesses, including food vending businesses, do not practice proper bookkeeping and, thus, suffer in making financing
Externí odkaz:
https://doaj.org/article/83e23aa3af79414b8792f4c3a6446fc0
Publikováno v:
Acta Marisiensis - Seria Medica, Vol 69, Iss 3, Pp 147-152 (2023)
The diet is an important factor that can influence the structures and function of the population of germs that compose the intestinal microbiota. This review presents current data on the response of the intestinal microbiota depending on the diet. Wh
Externí odkaz:
https://doaj.org/article/851439e0b0734115b11948524c1fdc22
Publikováno v:
Shipin Kexue, Vol 44, Iss 6, Pp 151-157 (2023)
In order to uncover the growth and decline of microorganisms during the processing of frozen cooked crayfish and to determine the critical control points, the traditional microbial culture method combined with high-throughput sequencing was used to a
Externí odkaz:
https://doaj.org/article/8df70d36e32b45ea8a966f28b07e4828
Akademický článek
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Autor:
LI Xueyuan, SHI Yi, WANG Shangmin, DAI Yue, HUANG Qiong, CHEN Lili, LI Ning, FU Ping, SHI Mengmeng, GUO Yunchang, WANG Santao
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 34, Iss 5, Pp 1016-1021 (2022)
ObjectiveTo provide basis for effective prevention and control of foodborne disease outbreaks caused by cross contamination of raw and cooked food in China’s Mainland， the reletive epidemiological characteristics was studied from 2010 to 2020.Met
Externí odkaz:
https://doaj.org/article/d7e890e35f884f548c23bbb61c796e62
Akademický článek
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Autor:
Lawrence Sena Tuglo, Percival Delali Agordoh, David Tekpor, Zhongqin Pan, Gabriel Agbanyo, Minjie Chu
Publikováno v:
Environmental Health and Preventive Medicine, Vol 26, Iss 1, Pp 1-13 (2021)
Abstract Background Food safety and hygiene are currently a global health apprehension especially in unindustrialized countries as a result of increasing food-borne diseases (FBDs) and accompanying deaths. This study aimed at assessing knowledge, att
Externí odkaz:
https://doaj.org/article/b7eb32ae45844634a6e623375cedb34d
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 32, Iss 06, Pp 664-669 (2020)
Objective To understand the status of microbial contamination in the production of pre-cooked food, provide a basis for the sanitary control of pre-cooked food enterprises, and to make recommendations for the formulation of related product hygiene sp
Externí odkaz:
https://doaj.org/article/21a63c12736b46f48753760c0fa16450