Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Paula M. Conroy"'
Publikováno v:
Meat Science. 143:190-198
peer-reviewed The properties of varying salt and fat levels in traditional breakfast sausages were investigated. Sausages were produced with fat levels of: 30%, 20% and 15%. Fat was replaced with pea extract. Salt levels employed were: 2.5%, 1.1% and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fa9d21ee99ab1c22a2ddd15f7356185
https://doi.org/10.1016/j.meatsci.2018.04.037
https://doi.org/10.1016/j.meatsci.2018.04.037
Publikováno v:
Meat science. 154
peer-reviewed The study objectives were to determine assessors' (n = 256) preference for corned beef, produced with sequential reductions in NaCl concentrations and to determine if preference was affected by assessor age. The use of a salt replacer s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fbf293c89808b6bb4fcfbc1998fb132
https://pubmed.ncbi.nlm.nih.gov/30954793
https://pubmed.ncbi.nlm.nih.gov/30954793
Publikováno v:
Meat science. 132
This study assessed the capability of various Irish assessor age cohorts to identify beef steaks of varying texture. Varying steak textures Moderately Tough (MTH), Moderately Tender (MTR) and Tender (TR) were achieved by aging beef longissimus thorac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c77abfabe51f6aabf1ca8b8b1692a51c
https://pubmed.ncbi.nlm.nih.gov/28629585
https://pubmed.ncbi.nlm.nih.gov/28629585
Publikováno v:
Injury. 37:398-401
We retrospectively reviewed school absence in 142 consecutive children aged 5-16 years who attended our clinic following upper or lower limb fractures that required hospital admission. A questionnaire was sent to all parents and the head teachers of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef5df7595ffb667e2cd62dc9d24dc034
https://doi.org/10.1016/j.injury.2006.01.008
https://doi.org/10.1016/j.injury.2006.01.008