Zobrazeno 1 - 10
of 10
pro vyhledávání: '"József, Surányi"'
Autor:
Koppány L. Majzinger, Gábor Jónás, József Surányi, Ágnes Zimborán, Gabriella Kiskó, Andrea Taczman-Brückner, Annamária Barkó, László F. Friedrich
Publikováno v:
Poultry Science, Vol 103, Iss 12, Pp 104454- (2024)
The aim of this study was to investigate the effect of watering before slaughter and different evisceration methods on the quality characteristics of fattened goose liver. A total of randomly selected 60 male Greylag Landaise geese (Anser anser) were
Externí odkaz:
https://doaj.org/article/9e3276ffe74e460c8b8cc5080ae7352b
Autor:
Gábor Jónás, Anna Visy, István Dalmadi, Koppány Majzinger, Nóra Krzyzewsky, Annamária Barkó, József Surányi, László Friedrich
Publikováno v:
Applied Sciences, Vol 14, Iss 22, p 10410 (2024)
In our experiment, the effect of electrical and CO2 stunning on pork meat quality attributes was studied. A total of thirty PIC337 female pigs were allocated to two equal groups which were stunned electrically (50 Hz, 210 V, 2.6 A, 15 s) or by CO2 (8
Externí odkaz:
https://doaj.org/article/ff0932df21c94f6cb8b5497f18852b4f
Autor:
Tamás Csurka, Adrienn Varga-Tóth, Dorottya Kühn, Géza Hitka, Katalin Badak-Kerti, Boglárka Alpár, József Surányi, László Ferenc Friedrich, Klára Pásztor-Huszár
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Animal blood is a valuable resource, which is usually not utilized in a value-added way by the industry like other animal by-products, even though it has plenty of benefits in terms of sustainability and human health, particularly against iron defici
Externí odkaz:
https://doaj.org/article/6f5953a1061a4ed389b6e826b5871322
Autor:
József Surányi, John-Lewis Zinia Zaukuu, László Friedrich, Zoltan Kovacs, Ferenc Horváth, Csaba Németh, Zoltán Kókai
Publikováno v:
Foods, Vol 10, Iss 10, p 2283 (2021)
Discrimination and species identification of meat has always been of paramount importance in the European meat market. This is often achieved using different conventional analytical methods but advanced sensor-based methods, such as the electronic to
Externí odkaz:
https://doaj.org/article/2764fab57c75484d9e35e0415a992247
Autor:
Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Szepessy, Vivien Romvári, Krisztina Gerhart, József Surányi, Péter Laczay, Lívia Darnay
Publikováno v:
LWT. 182:114865
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4827e461b7bd96d9d2c7900caefa8564
https://doi.org/10.1016/j.lwt.2023.114865
https://doi.org/10.1016/j.lwt.2023.114865
Autor:
Gergely Illés, Csaba Németh, Karina Ilona Hidas, József Surányi, Adrienn Tóth, Ferenc Pajor, Péter Póti
Publikováno v:
Polymers; Volume 14; Issue 14; Pages: 2795
Thanks to the polymer revolution of the 20th century, plastics are now part of our everyday lives. We use plastics as naturally as if they had always been an integral part of our lives. However, in the recent past, we were still predominantly using w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20f5fb51b482aa2109036cc2f7d82ce4
https://pubmed.ncbi.nlm.nih.gov/35890570
https://pubmed.ncbi.nlm.nih.gov/35890570
Autor:
Zoltán Kókai, Zoltan Kovacs, Csaba Németh, László Friedrich, John-Lewis Zinia Zaukuu, Ferenc Horváth, József Surányi
Publikováno v:
Foods; Volume 10; Issue 10; Pages: 2283
Foods
Foods, Vol 10, Iss 2283, p 2283 (2021)
Foods
Foods, Vol 10, Iss 2283, p 2283 (2021)
Discrimination and species identification of meat has always been of paramount importance in the European meat market. This is often achieved using different conventional analytical methods but advanced sensor-based methods, such as the electronic to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d72982f27740330c5d293b4c51e31ba0
Autor:
Lívia Darnay, Flóra Vitális, Anna Szepessy, Dávid Bencze, Tamás Csurka, József Surányi, Péter Laczay, Ferenc Firtha
Publikováno v:
Food Control. 139:109049
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6260180a1aeed17e7645410d65a9867c
https://doi.org/10.1016/j.foodcont.2022.109049
https://doi.org/10.1016/j.foodcont.2022.109049
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Autor:
Hussein, Khabat Noori, Csehi, Barbara, József, Surányi, Ferenc, Horváth, Kiskó, Gabriella, Dalmadi, István, Friedrich, László
Publikováno v:
Foods; Aug2021, Vol. 10 Issue 8, p1855, 1p