Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Lea Gašperlin"'
Publikováno v:
Food Technology and Biotechnology, Vol 51, Iss 1, Pp 112-122 (2013)
The aim of the present study is to investigate the effects of fresh ham mass and the amount of salt added during processing on the technological, sensorial and physicochemical qualities of Slovenian dry-cured ham (Kraški pršut) produced under Prote
Externí odkaz:
https://doaj.org/article/0b9b2edd116f4a0081a803365c6d497f
Publikováno v:
Food Technology and Biotechnology, Vol 44, Iss 1, Pp 65-73 (2006)
Chemical composition (water, proteins, ash, intramuscular fat, cholesterol, fatty acid composition), sensory characteristics and instrumental profiles (colour and texture) of lean rabbit meat were investigated. It originated from animals of three dif
Externí odkaz:
https://doaj.org/article/d80b717b802f4da6a489bd1421620ae6
Publikováno v:
Acta Agriculturae Slovenica, Vol 98, Iss 2 (2011)
Namen raziskave je bil spremljati dinamiko procesov zorenja govejega mesa pri temperaturi 1 °C v štirih intervalih (2, 7, 14 in 28 dni) ter izvrednotiti njihov vpliv na kemijske (vsebnost neproteinskega dušika (NPN) in vezivnega tkiva) in instrume
Externí odkaz:
https://doaj.org/article/9265913d33594f0182ce05f3fe88d9aa
Publikováno v:
Acta Agriculturae Slovenica, Vol 96, Iss 2 (2010)
We investigated the chemical composition, in terms of water, protein, ash, total fat and fatty-acid composition, of sardine meat, and estimated its nutritional value. The samples originated from Adriatic sardines (Sardina pilchardus Walb.) that were
Externí odkaz:
https://doaj.org/article/71c49776751041ed9e6939f31c826ee4
Publikováno v:
Acta Agriculturae Slovenica, Vol 92, Iss 1 (2008)
We have here investigated the fatty acid composition in the muscle (Mm. biceps femoris, semitendinosus and semimembranosus) of Vipava and Vipava-style hams made from fresh pork legs that originate from Slovenia, and from Germany and Italy, respective
Externí odkaz:
https://doaj.org/article/127aa371984e44fea86390d61dcbb920
Publikováno v:
Acta Agriculturae Slovenica, Vol 90, Iss 1 (2007)
The relation of myofibrilar fragmentation (length of myofibrilar fragments, myofibrilar fragmentation index) to textural (Warner-Bratzler share force) and chemical parameters (non-protein nitrogen changes) of pork Longisimus dorsi muscles (acquired 2
Externí odkaz:
https://doaj.org/article/cfb83bd3ecd04800ba874f612e4ac309
Publikováno v:
Acta Agriculturae Slovenica, Vol 88, Iss 1 (2006)
Namen članka je predstaviti vpliv spremenjene sestave krme in spola praöičev na senzorične in instrumentalne lastnosti suöenih vratin. V raziskavo je bilo vključenih 12 kastratov in 12 svinjk. Razdelili smo jih v ötiri skupine glede na različ
Externí odkaz:
https://doaj.org/article/167fdebf80544d4f9374513b886870bc
Publikováno v:
Acta Agriculturae Slovenica, Vol 72, Iss 1 (1998)
Raziskali smo vpliv različnih provenienc piščancev, spola živali in kosa (bedra vs. prsa) na senzorične in instrumentalne parametre kakovosti mesa. Tri tuje provenience (arbor acres, avian, ross) in dva domača križanca piščancev (prelux-bro1
Externí odkaz:
https://doaj.org/article/bb45d9e0b93543028953c0e7a52e6705
Publikováno v:
ResearcherID
Zelen, Ribolla Gialla and Malvasia Istriana, grapes from the Vitis vinifera (L.) varieties, were subjected to four processes involving grape skin contact. Fresh and fruity young wines were produced by adding 6% or 12% grape berries, respectively, dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4de8c7389868190ec130badfdd88cabf
https://doi.org/10.21548/32-2-1379
https://doi.org/10.21548/32-2-1379
Publikováno v:
Food and Chemical Toxicology. 50:2643-2647
The degradation of a series of polychlorinated biphenyl (PCB) congeners (PCBs 10, 28, 52, 138, 153, 180) in meat emulsions of a frankfurter type was investigated. With a pool of these PCBs added to the meat emulsion, three initial experimental groups
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::349938c905a6960be1d667901eea1592
https://doi.org/10.1016/j.fct.2012.05.042
https://doi.org/10.1016/j.fct.2012.05.042