Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Mohamed M.T. Emara"'
Publikováno v:
Egyptian Journal of Aquatic Research, Vol 48, Iss 4, Pp 409-415 (2022)
The present study was planned to explore the effect of bio-fermentation on the fatty acid profile and the pattern of biogenic amines in salted grey mullet 'fessiekh' compared to the traditionally fermented ones. The results revealed that bio-fermente
Externí odkaz:
https://doaj.org/article/a73f3d4691d54f24afa76cce44b33d3e
Publikováno v:
Journal of Aquatic Food Product Technology. 31:128-139
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdda466ec01fa6e3c61acbb3646b2f72
https://doi.org/10.1080/10498850.2021.2021340
https://doi.org/10.1080/10498850.2021.2021340
Publikováno v:
Advances in Animal and Veterinary Sciences. 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6e840526bf672e363875ff962559c37
https://doi.org/10.17582/journal.aavs/2021/9.9.1466.1471
https://doi.org/10.17582/journal.aavs/2021/9.9.1466.1471
Publikováno v:
Advances in Animal and Veterinary Sciences. 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ecf134eb924d2deca691e85f74a5bcb
https://doi.org/10.17582/journal.aavs/2021/9.8.1259.1266
https://doi.org/10.17582/journal.aavs/2021/9.8.1259.1266
Publikováno v:
Advances in Animal and Veterinary Sciences. 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f86a7c5f60f14aa573b42e60c5f742e
https://doi.org/10.17582/journal.aavs/2021/9.8.1194.1202
https://doi.org/10.17582/journal.aavs/2021/9.8.1194.1202
Publikováno v:
Egyptian Journal of Food Safety. 4:10-31
This study was conducted to develop a method for improving tenderness and overall qualities of tough camel's meat using plant proteolytic enzymes. 3x3 cm uniform-sized from Semitendinosus muscle of old female camel's meat "Camelus dromedaries" (over
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8645505fb74acd4b0a64e1ec26c89f00
https://doi.org/10.21608/ejfsj.2017.169604
https://doi.org/10.21608/ejfsj.2017.169604
Publikováno v:
LWT. 86:247-253
The use of chitosan as an additive in food is common; however, its application as a coating in meat and meat products is limited. Therefore, the main objective of the current study was to apply chitosan as an edible coating for one of the most popula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5f340cd065e94109526b5834fb18556
https://doi.org/10.1016/j.lwt.2017.08.006
https://doi.org/10.1016/j.lwt.2017.08.006
Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages
Publikováno v:
Journal of the Science of Food and Agriculture. 96:2990-2997
BACKGROUND The camel is an excellent source of high quality meat and camel meat might be a potential alternative for beef. This study aimed to manipulate the raw camel meat for the production of stable and acceptable emulsion sausage, as well as to s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afcb321e907129573941a460046ccc97
https://doi.org/10.1002/jsfa.7468
https://doi.org/10.1002/jsfa.7468
Publikováno v:
Journal of Veterinary Medical Research. 15:74-82
Beef longissimus dorsi steaks were treated with 10, 25, and 50-kGy gamma irradiation and weekly examined during refrigeration storage at 5oC to evaluate the changes in their organoleptic, bacteriological, chemical and nutritional quality characterist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b683645be61c5ea20e7c12413565190f
https://doi.org/10.21608/jvmr.2005.77935
https://doi.org/10.21608/jvmr.2005.77935