Results 151 to 160 of about 1,633 (180)

Influence of Fermentation and Curing on Residual Nitrite, Physico‐Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage

open access: yesFood Science &Nutrition, Volume 14, Issue 8, August 2026.
The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan   +3 more
wiley   +1 more source

Genomic Prediction Ability for Novel Profitability Traits Using Different Models in Nelore Cattle. [PDF]

open access: yesJ Anim Breed Genet
Pereira LS   +9 more
europepmc   +1 more source

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