Zobrazeno 1 - 10
of 122
pro vyhledávání: '"Meat and poultry"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 369-379 (2024)
Premade meat and poultry dishes refer to the finished or semi-finished products that use meat and poultry materials as the main ingredients, which undergo pretreatments and stored, transported and sold under room temperature or cold chain conditions.
Externí odkaz:
https://doaj.org/article/434c13993ca34009ae8018471336c760
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100444- (2024)
Gamma irradiation stands as a proven and efficient technology, elevating the safety, quality, and shelf life of meat and poultry. Its prowess lies in its capacity to eradicate harmful microbes and prolong shelf life without inducing radioactivity. Th
Externí odkaz:
https://doaj.org/article/ec07d89d70f444f2a961cb5df85f06b0
Autor:
Toshikazu Suzuki
Publikováno v:
Dietetics, Vol 3, Iss 3, Pp 227-234 (2024)
Coenzyme Q10 (CoQ10) is an essential compound for energy production in the mitochondria and the antioxidation of lipid-soluble substances in cells. As it can be biosynthesized in cells, CoQ10 is not an essential nutrient. However, its intake through
Externí odkaz:
https://doaj.org/article/be129352368b459ea8efb58a4c31b905
Publikováno v:
Ветеринария сегодня, Vol 13, Iss 2, Pp 171-176 (2024)
The proportion of infectious diseases in general avian pathology is known to vary significantly, while bacterial infections play a critical role in avian disease occurrence and incidence. Most of them are registered in the country’s large-scale pou
Externí odkaz:
https://doaj.org/article/c092bc7cccb74d4886b414fb1ec60403
Publikováno v:
In Applied Food Research December 2024 4(2)
Autor:
Benjamin M. Bohrer, Carol Lorenzen, Christi Calhoun, Glynn Tonsor, Kelly R. Vierck, Robert J. Maddock
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
The goals of this article are to outline meat science research priorities, examine the current state of funding, and bring attention to the need for science-based solutions and innovation that maintains competitiveness for meat products while also ad
Externí odkaz:
https://doaj.org/article/f302de18f6ea46d3b4bf8ed92bf128ab
Autor:
Fatima Noraldin, Azad Sabow
Publikováno v:
Tikrit Journal for Agricultural Sciences, Vol 23, Iss 2 (2023)
This research aimed to determine how the pre-slaughter restraint method affected broiler chickens' bleeding efficiency, carcass characteristics, and physicochemical qualities. Before slaughter, 30 male Ross broiler chickens were randomly allocated to
Externí odkaz:
https://doaj.org/article/aa41a088577c4d8ab2e053e615b35f38
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 24, Iss 97, Pp 46-51 (2022)
The article presents the research results of model samples of chicken and liver pâtés using a dietary supplement based on walnuts and pumpkin juice. Scientific work aims to improve the technology of pate in the shell using ingredients containing bi
Externí odkaz:
https://doaj.org/article/2fd4225be71d456086123d4b528bdc0f
Autor:
Afsheen Aqeel, Zulfiqar Ali Mirani, Mariyah Yacoob Bawa, Saima Asif, Rabia Noor, Shumaila Khan, Tanveer Abbas
Publikováno v:
International Journal of Endorsing Health Science Research, Vol 9, Iss 4, Pp 491-498 (2021)
Background: Pre and post-harvest spoilage is becoming a severe concern not only in Pakistan but also worldwide. Foodborne illness remains prevalent throughout Pakistan because of the lack of informed risks and safe handling practices of the food prep
Externí odkaz:
https://doaj.org/article/570836b8775041ccbfdd703948074602
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