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Publikováno v:
Journal of food protection. 57(12)
Fresh pork loin slices were packaged under three different anoxic atmospheres (100% N 2 , 100% CO 2 and 50% N 2 +50% CO 2 ) and kept at two storage temperatures (-1 o C and 4 o C) and two pressures (1.0 and 1.2 atm.) in reusable, gas impermeable meta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::231e9b9d4f3c48a78dde7a1831794057
https://pubmed.ncbi.nlm.nih.gov/31121646
https://pubmed.ncbi.nlm.nih.gov/31121646
Objective: To assess the separate and combined associations of maternal pre-pregnancy body mass index (BMI) and gestational weight gain with the risks of pregnancy complications and their population impact. Design: Individual participant data meta-an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2127::64868c6927637da054764b29134b8a58
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3105887
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3105887
Autor:
SILVERA, Victor, WLADIMIROFF, Oleg, ROBIN, R., MINOT, Jacques, CARCELLE, P., MAS, G., GABORY, J., SINGER, J., DESLOGES, A., G., DOYON, DUPOUY, Georges
Publikováno v:
La Revue administrative, 1965 May 01. 18(105), 280-302.
Externí odkaz:
https://www.jstor.org/stable/40779062
Autor:
Leon G. Doyon
Publikováno v:
Archeological Papers of the American Anthropological Association. 11:79-95
Contextual evidence for shaft tombs and related mortuary practices in the highlands of Ecuador and southern Colombia is presented. Emphasis is given to the practical aspects of construction in light of changing settlement patterns (ca. A.D. 1–1500)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b42e2e016a42ccc64755658438a6cf46
https://doi.org/10.1525/ap3a.2002.11.1.79
https://doi.org/10.1525/ap3a.2002.11.1.79
Publikováno v:
Journal of Food Science. 64:1073-1077
Mushrooms (Agaricus bisporus) were packaged in 4-liter modified atmosphere (MA) containers, and a steady-state atmosphere of 5% and 10% was maintained at 4 °C. Temperature was fluctuated from 4 °C to 20 °C during 12-d storage period in cycles: 2 d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3969b4c2d8f306664a6234667f8043ca
https://doi.org/10.1111/j.1365-2621.1999.tb12285.x
https://doi.org/10.1111/j.1365-2621.1999.tb12285.x
Publikováno v:
Journal of Food Science. 59:1296-1301
Wrapped boneless pork loin roasts and slices were stored at 4 o C in bulk under constant CO 2 concentrations of 50% and 100% for 1 and 2 wks. Samples stored under 50% CO 2 for 2 wks could subsequently be displayed (aerobic) for 3 days without becomin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faf03d3fef564950717369e692080045
https://doi.org/10.1111/j.1365-2621.1994.tb14699.x
https://doi.org/10.1111/j.1365-2621.1994.tb14699.x
Publikováno v:
Food Microbiology. 11:357-368
The effects of modified atmosphere packaging involving oxygen absorbents, storage temperature and packaging film barrier characteristics on the growth of and aflatoxin production by Aspergillus parasiticus in packaged peanuts was investigated. Mold g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d4c098ff352fdbfded0fe3405fd8c50
https://doi.org/10.1006/fmic.1994.1041
https://doi.org/10.1006/fmic.1994.1041
Publikováno v:
Food Research International. 27:505-512
The effects of the gas barrier characteristics of three films (ASI, ASII and ASIII) and storage temperature on the growth of, and aflatoxin production by, Aspergillus flavus in peanuts packaged in air and under a modified gas atmosphere of CO2:N2 (65
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5d4b6a4dac63ae9ab1c73fdac7d19bc
https://doi.org/10.1016/0963-9969(94)90135-x
https://doi.org/10.1016/0963-9969(94)90135-x
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 24:87-94
Separation, retention times and quantification of more than fifty organic acids, sugars and alcohols commonly found in food products were determined using a single injection high performance liquid chromatography (HPLC) technique with an interaction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e27c4f94bd425435ab579b74511e488
https://doi.org/10.1016/s0315-5463(91)70025-4
https://doi.org/10.1016/s0315-5463(91)70025-4