Zobrazeno 1 - 10
of 53
pro vyhledávání: '"packaging type"'
Publikováno v:
مجلة جامعة كركوك للعلوم الزراعية, Vol 15, Iss 3, Pp 310-323 (2024)
A study was conducted in the district of Rawah, which is located 224 km away from the city of Ramadi, on the pomegranate trees of the seedless Rawa cv.. The study investigated the effect of fruit bagging and calcium spray on some fruit traits. Two fa
Externí odkaz:
https://doaj.org/article/22aee6447a664469a1a716292e2892ca
Publikováno v:
Journal of Engineering Technology and Applied Physics, Vol 5, Iss 2, Pp 79-84 (2023)
A deep-learning-based approach for recognizing integrated circuit (IC) packaging type is presented in this paper. The objective of this work is to design a deep-learning method that can recognize multiple types of packaging per detection, performing
Externí odkaz:
https://doaj.org/article/303a43bcf1744f339f01bf05d7f39457
Publikováno v:
Russian Journal of Agricultural and Socio-Economic Sciences, Vol 134, Iss 2, Pp 202-207 (2023)
Petis is a processed product made from fish extract by the process of fermentation and is further fortified or concentrated by the addition of a helper and suction. Seeing that there are fish products that quickly suffer from a decrease in quality, t
Externí odkaz:
https://doaj.org/article/4458cf0d9a3d495abc4a0b561d5719e5
Akademický článek
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Akademický článek
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Autor:
Begoña Panea, Guillermo Ripoll
Publikováno v:
Foods, Vol 12, Iss 8, p 1720 (2023)
Essential plant oils added to products, packaging or animal feed are used as a method of preserving food quality because they extend the shelf-life of meat due their antioxidant and/or antimicrobial capacity. This action can be achieved with the corr
Externí odkaz:
https://doaj.org/article/7380e50ec4de436c92a12f6eb34ee7da
Autor:
YAŞAR, Doğan, KÖSE, Şenol
Publikováno v:
Volume: 12, Issue: 4 2237-2248
Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Journal of the Institute of Science and Technology
Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Journal of the Institute of Science and Technology
Bu çalışmada, inek sütünden geleneksel yöntemle üretilen Malatya peynirlerinde olgunlaşma süresince meydana gelen kimyasal ve biyokimyasal değişimler araştırılmıştır. Olgunlaşma süresince Malatya peyniri örneklerinin bir kısmı s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::213f23ac96b49bcdca690dbe62822a55
https://doi.org/10.21597/jist.1125965
https://doi.org/10.21597/jist.1125965
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
The objectives of this study were to determine the influence of package and muscle type on postmortem proteolysis and subsequent release of flavor-contributing free amino acids during storage. Beef strip loins and top sirloin butts (n = 20/subprimal)
Externí odkaz:
https://doaj.org/article/5557dd9122654bbab7f1bda6f8334b43
Publikováno v:
Journal of Veterinary Research, Vol 61, Iss 3, Pp 279-285 (2017)
Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher
Externí odkaz:
https://doaj.org/article/4dde1280d7d6460fb78dc9fa5bec6853