Results 131 to 140 of about 599,218 (255)
FoodsFood preservation techniques changed during the industrial revolution, as safer techniques were developed and democratized. However, one of the simplest techniques, adding salt, is still employed in a wide variety of products, not only as a flavor ...
Jose M. Martín-Miguélez +4 more
doaj +1 more source
Ciência Rural, 2006 Este trabalho avaliou as características de carcaça de suínos alimentados do desmame ao abate em comedouro de acesso único equipado ou não com bebedouro.
Paulo Alberto Lovatto +6 more
doaj +1 more source
Efeito médio de substituição alélica para os polimorfismos CAPN4753 e UOGCAST no gene da calpaína e calpastatina. [PDF]
, 2011 Os objetivos deste trabalho foram avaliar possíveis interações alélicas para os polimorfismos nos genes da µ-calpaína (CAPN4753) e da calpastatina (UOGCAST1), ligados a característica de maciez da carne.
BALIEIRO, J. C. C. +7 more
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, 2016 El objetivo fue determinar el comportamiento de las variables fisicoquimicas y microbiologicas durante la maduracion de la carne de cuy (Cavia porcellus), utilizando dos metodos de insensibilizacion (desnucamiento y electronarcosis). La investigacion se
Henry Jurado-Gámez +2 more
semanticscholar +1 more source
A Rich Woman's World? Wealth and Gendered Paths to Office
Legislative Studies Quarterly, Volume 51, Issue 1, February 2026.ABSTRACT We introduce and seek to explain a new and surprising fact about members of the US Congress: since at least the 1980s, Congresswomen have been substantially wealthier than Congressmen serving in the same party and decade. We articulate three mechanisms that could explain this gender wealth gap, and use new data on the backgrounds and families ...
Rachel Bernhard +2 more
wiley +1 more source
Preferencias y aceptabilidad de los consumidores por la carne de vacuno enriquecida en omega-3 y ácido linoleico conjugado en tres ciudades españolas [PDF]
, 2015 Este trabajo analiza las preferencias de los consumidores en tres ciudades españolas (Barcelona, Zaragoza y Pamplona) con el objetivo de estimar la importancia relativa de los atributos más relevantes de la carne de vacuno incluyendo su enriquecimiento
Albertí Lasalle, Pere +6 more
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Segurança Alimentar e Nutricional, 2019 A ideia de que são necessárias alternativas para a produção convencional de carne bovina já é uma realidade. Técnicas decultura de células-tronco oriundas do tecido muscular visando a geração de carne artificial vêm sendo desenvolvidas de maneira promissora.
openaire +3 more sources
Reputation in International Trade: Evidence From the Fukushima Nuclear Disaster
Review of International Economics, Volume 34, Issue 1, Page 219-242, February 2026.ABSTRACT A country's reputation may be an important determinant of its ability to export, but the effect is difficult to isolate from underlying product attributes. We consider the trade impact of the Fukushima nuclear disaster and ask whether damage to the Japanese reputation for food safety played a role in its impact. The disaster led to a large and
Christian Abele, Kentaro Asai
wiley +1 more source
Revista Colombiana de Ciencias Pecuarias, 2015 Background: the presence of intramuscular pin bones hinders the production and commercialization of fish fillet products; however, application of physical processes, such as thermal treatments, offers alternatives for the degradation of said bones ...
Héctor Suárez +2 more
doaj +1 more source
Determinación de los factores que afectan la oferta regional de la carne bovina en México, 1994-2013 [PDF]
, 2018 El objetivo, en general, determinar la respuesta del efecto en la oferta de carne de bovino, a nivel regional en México, considerando principales variables económicas que explican su comportamiento.
PUEBLA ALBITER, SERGIO +1 more
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