Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Gehan M. A. Kassem"'
Control of Salmonella and Escherichia coli in chilled chicken fillets using chitosan and lactic acid
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 445-450 (2020)
Control de Salmonella y Escherichia coli mediante el uso de quitosano y ácido láctico en filetes de pollo refrigerados Chitosan (0.5%, 1%, 2%), lactic acid 1%, and combination of chitosan 2% and lactic acid 1% were used as treatment of chicken fill
Externí odkaz:
https://doaj.org/article/2c96f26e2cb44cd08680703312e94f6e
Publikováno v:
Journal of Veterinary Medical Research, Vol 20, Iss 1, Pp 181-187 (2010)
The sensory quality attributes of coated and uncoated beef burger patties formulated with texture soy granules or vegetables (peas and carrots) were studied in comparison to that of the control ones. Incorporation of textured soy granules significant
Externí odkaz:
https://doaj.org/article/b38e1e3de5b546bfb72379e6ba2c0d0e
Control of Salmonella and Escherichia coli in chilled chicken fillets using chitosan and lactic acid
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 445-450 (2020)
Control de Salmonella y Escherichia coli mediante el uso de quitosano y ácido láctico en filetes de pollo refrigerados Chitosan (0.5%, 1%, 2%), lactic acid 1%, and combination of chitosan 2% and lactic acid 1% were used as treatment of chicken fill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3011e9e93ee4e0801e9cf581be520b9
https://doi.org/10.1080/19476337.2020.1772887
https://doi.org/10.1080/19476337.2020.1772887
Publikováno v:
Egyptian Journal of Food Safety. 6:51-66
Forty eight samples of fish (fresh and frozen), and fish products (Salted and smoked fish) 14 each, were collected from seven regions in Cairo and Giza governments. Samples were directly transferred to the lab and stored at refrigeration temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::305f6819d07f3da80b3fd979e84f8983
https://doi.org/10.21608/ejfsj.2019.172626
https://doi.org/10.21608/ejfsj.2019.172626
Publikováno v:
Egyptian Journal of Food Safety. 6:33-50
Fish is a healthy and high nutritive food. Residues of Cd, Hg, Pb in fish and fishery products can constitute a significant hazard that can’t be removed once it’s formed, in addition to their cumulative effect. Therefor the present study aims to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::023b4fa26c460ecc253c2fc66415a289
https://doi.org/10.21608/ejfsj.2019.172625
https://doi.org/10.21608/ejfsj.2019.172625
Publikováno v:
Archivos de Zootecnia. 60:787-795
Essential oils and their components are becoming increasingly popular as naturally occurring antimicrobial and antioxidant agents. Therefore, the present study aimed to investigate the effect of addition of different concentrations (0.02, 0.04, 0.06%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20f2a845d36337a79d0a579fa32f7a6f
https://doi.org/10.4321/s0004-05922011000300066
https://doi.org/10.4321/s0004-05922011000300066
Publikováno v:
Journal of Veterinary Medical Research, Vol 20, Iss 1, Pp 181-187 (2010)
The sensory quality attributes of coated and uncoated beef burger patties formulated with texture soy granules or vegetables (peas and carrots) were studied in comparison to that of the control ones. Incorporation of textured soy granules significant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54376b0b32cf218b14f8ce3ab9ed782c
https://doi.org/10.21608/jvmr.2020.77598
https://doi.org/10.21608/jvmr.2020.77598
Publikováno v:
Journal of Veterinary Medical Research, Vol 15, Iss 2, Pp 109-115 (2005)
Thirty samples of freshly slaughtered broiler frame with skin were obtained from small scale poultry processing plant in Cairo and Giza markets. Samples of neck and breast skin were examined for Total colony count, Psychrotrophic count, Staphylococcu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdd07b4b50d26598615ad107a1ceca15
https://doi.org/10.21608/jvmr.2005.77940
https://doi.org/10.21608/jvmr.2005.77940