Zobrazeno 1 - 10
of 25
pro vyhledávání: '"physicochemical trait"'
Publikováno v:
Poultry Science, Vol 103, Iss 9, Pp 103923- (2024)
ABSTRACT: The purpose of this study was to compare analyze the quality of meat depending on the type of muscle: breast muscles (m. Pectoralis superficialis and m. Pectoralis profundus) and leg muscles (m. Sartorius and m. Femorotibialis) in relation
Externí odkaz:
https://doaj.org/article/114e470bd41f40db991d77ac30372af3
Akademický článek
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Publikováno v:
Foods, Vol 11, Iss 22, p 3678 (2022)
The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in
Externí odkaz:
https://doaj.org/article/d65eccc5c100409284cc6c23205e443f
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 29, Iss 1, Pp 119-125 (2016)
The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat fermented sausages were produced with different fat le
Externí odkaz:
https://doaj.org/article/4e856581e6244116b0de22fda9acc50b
Publikováno v:
Food Science of Animal Resources
To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9%+NaNO2 0.01
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49cbd1595530659d7067cad4159d7cb9
http://europepmc.org/articles/PMC7713778
http://europepmc.org/articles/PMC7713778
Akademický článek
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Publikováno v:
International Journal of Fruit Science. 16:275-283
Today, ancient cultivars have been considered obsolete and replaced, leading to a dramatic loss of genetic diversity. In this trial we examined the quality of the six ancient apple cultivars: Bommino, Gelato, Miliadeci, Rotolari, Turco, and Virchiata
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e91c5a5ac45fc57c94e8bbfd6603e83a
https://doi.org/10.1080/15538362.2015.1102675
https://doi.org/10.1080/15538362.2015.1102675
Publikováno v:
Korean Journal for Food Science of Animal Resources
The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official mea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9698be05f37640b31d45888aa2e723a0
https://doi.org/10.5851/kosfa.2015.35.4.449
https://doi.org/10.5851/kosfa.2015.35.4.449
Akademický článek
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Publikováno v:
Asian-Australasian Journal of Animal Sciences
Asian-Australasian Journal of Animal Sciences, Vol 29, Iss 1, Pp 119-125 (2016)
Asian-Australasian Journal of Animal Sciences, Vol 29, Iss 1, Pp 119-125 (2016)
The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat fermented sausages were produced with different fat le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce55b723d5e6c89d06fe0d3b48cb1019
https://pubmed.ncbi.nlm.nih.gov/26732335
https://pubmed.ncbi.nlm.nih.gov/26732335