Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Hamid R. Gheisari"'
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 5, Pp 364-375 (2010)
The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of minced chicken meat or beef.
Externí odkaz:
https://doaj.org/article/9530674e4ca54293893aff3775f3d34c
Publikováno v:
Acta scientiarum polonorum. Technologia alimentaria. 15(4)
In this study, the possible effects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at -18°C was investigated.Samples were divided into four experimental groups as follows: control,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6673471df06b8d15aeace6b673586930
https://pubmed.ncbi.nlm.nih.gov/28071014
https://pubmed.ncbi.nlm.nih.gov/28071014