Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Jorge R. Carrascal"'
Autor:
Pensiri Kaewthong, Luigi Pomponio, Jorge R. Carrascal, Susanne Knøchel, Saowakon Wattanachant, Anders H Karlsson
Publikováno v:
The Journal of Poultry Science, Vol 56, Iss 4, Pp 308-317 (2019)
The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable
Externí odkaz:
https://doaj.org/article/17740bfbd3384278b84bbdd897dfa6df
Autor:
Nina Rica Wium Geiker, Hanne Christine Bertram, Heddie Mejborn, Lars O. Dragsted, Lars Kristensen, Jorge R. Carrascal, Susanne Bügel, Arne Astrup
Publikováno v:
Foods, Vol 10, Iss 7, p 1556 (2021)
Meat is highly nutritious and contributes with several essential nutrients which are difficult to obtain in the right amounts from other food sources. Industrially processed meat contains preservatives including salts, possibly exerting negative effe
Externí odkaz:
https://doaj.org/article/d35a91173c154a74a594fcdd91a6fcc9