Zobrazeno 1 - 10
of 98
pro vyhledávání: '"chicken thigh"'
Autor:
Andreea GROSU-BULARDA, Andrei CRETU, Florin-Vlad HODEA, Eliza-Maria BORDEANU-DIACONESCU, Cristian-Vladimir VANCEA, Stefan CACIOR, Vladut-Alin RATOIU, Catalina-Stefania DUMITRU, Cristian Sorin HARIGA, Ioan LASCAR, Razvan Nicolae TEODOREANU
Publikováno v:
Modern Medicine, Vol 30, Iss 4, Pp 299-305 (2023)
Microsurgery, a pivotal surgical field that changed medical perspectives in the 20th century, presents numerous technical challenges due to the precision it requires from the surgeon. To acquire the requisite skills, comprehensive training is imperat
Externí odkaz:
https://doaj.org/article/532c05025b974e5c9f69ce83b7de12f5
Publikováno v:
In Hand Surgery and Rehabilitation December 2023 42(6):499-504
Autor:
Moradi, Donya a, b, Ramezan, Yousef a, b, ⁎, 1, Eskandari, Soheyl c, d, Mirsaeedghazi, Hossein e, Javanmard Dakheli, Majid f
Publikováno v:
In Food Packaging and Shelf Life March 2023 35
Autor:
Wang, Bo a, 1, Yang, Hongyao a, 1, Yang, Cong a, Lu, Fenggui a, Wang, Xiaodan b, Liu, Dengyong a, c, ⁎
Publikováno v:
In Computers and Electronics in Agriculture August 2022 199
Autor:
Rand alkarkhy, Widad H. Jassim
Publikováno v:
Ibn Al-Haitham Journal for Pure and Applied Sciences, Vol 36, Iss 2 (2023)
Supra nanoparticles ( submicron ) of Chicken bones fibers were used ( before and after treated with citric acid solution) as additives to dental composite with the weight ratios ( 1% , 2% and 4% ) .The main mechanical tests represented by hardness ,
Externí odkaz:
https://doaj.org/article/de0efef91f104144a0f0cf457ef44baf
Autor:
Mária Angelovičová, Michal Angelovič, Jozef Čapla, Peter Zajác, Petra Folvarčíková, Jozef Čurlej
Publikováno v:
Potravinarstvo, Vol 15, Pp 1056-1068 (2021)
The study aimed to investigate and evaluate the oxidative stability of chicken thighs with skin stored in freezing conditions due to the effect of oregano essential oil for various times. The results were compared with a control group without the use
Externí odkaz:
https://doaj.org/article/42bcc935a35444a7b2f31e97376848f8
Autor:
Mária Angelovičová, Michal Angelovič, Peter Zajác, Jozef Čapla, Klaudia Šaraková, Jozef Čurlej
Publikováno v:
Potravinarstvo, Vol 15, Pp 1069-1081 (2021)
The study aimed to investigate cholesterol content in chicken breast and thigh muscles by the influence of feed supplements of various content of essential oils. The experiment was carried out under practical conditions in a poultry farm with broiler
Externí odkaz:
https://doaj.org/article/f43b7937679d458e83dfa814f94b91cb
Autor:
Çapan, Berna, Bağdatli, Aytunga ⁎
Publikováno v:
In Food Science and Human Wellness March 2021 10(2):183-190
Autor:
Berna Çapan, Aytunga Bağdatli
Publikováno v:
Food Science and Human Wellness, Vol 10, Iss 2, Pp 183-190 (2021)
In this study, the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical, microbiological and sensorial properties. The organic chicken breasts had higher fat c
Externí odkaz:
https://doaj.org/article/d50ec863f2564c0b8bbc193b5b025f5e
Autor:
Pirsa, Sajad a, ⁎, Shamusi, Tohid b
Publikováno v:
In Materials Science & Engineering C September 2019 102:798-809