Results 71 to 80 of about 475,405 (135)

Laporan tahunan Komnas HAM : Meneguhkan esensi hak asasi manusia

, 2009
v, 174 p.
Laporan tahunan Komnas HAM
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The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality. [PDF]

Foods
Latinović J, Tomović V, Pezo L, Popović S, Hromiš N, Kocić-Tanackov S, Martinović A, Vujadinović D, Đorđević V.   +8 more
europepmc   +1 more source

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams. [PDF]

Foods, 2023
Łepecka A, Szymański P, Okoń A, Siekierko U, Zielińska D, Trząskowska M, Neffe-Skocińska K, Sionek B, Kajak-Siemaszko K, Karbowiak M, Kołożyn-Krajewska D, Dolatowski ZJ.   +11 more
europepmc   +1 more source

Impact of increasing market pig weights in North America: a comprehensive review. [PDF]

J Anim Sci Biotechnol
Dorleku JB, Malgwi IH, Tayengwa T, Bohrer BM, de Souza Duarte M, Cánovas Á, Faucitano L, Juárez M.   +7 more
europepmc   +1 more source

Product Development and Consumer Evaluation of Beef-Cricket Hybrid Burgers. [PDF]

Int J Food Sci
Ranga L, Noci F, Dermiki M.
europepmc   +1 more source

Effects of Edible Insect Enrichment of Meat-Based and Meat Analogue Products on the Nutritional Composition, Techno-Functional Properties, and Acceptability to Consumers: A Systematic Review. [PDF]

Foods
Amoah I, Lombardo M, Diako C, Adjei-Boamah C, Adu Sarpong V, Rush E.   +5 more
europepmc   +1 more source

Current Innovations in Meat Fermentation with a View to Producing More Sustainable, Healthier and Safer Products. [PDF]

Foods
Crowley CH, Duffy G, Gluchowski A, Kerry JP.   +3 more
europepmc   +1 more source

Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products. [PDF]

Food Technol Biotechnol
Andrade BF, do Carmo LR, Tanaka MS, Filho RAT, Ramos ALS, Ramos EM.   +5 more
europepmc   +1 more source

Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review. [PDF]

Foods
Jiang Q, Lv R, Zhai P, Wang X, Li Y, Yin M.   +5 more
europepmc   +1 more source

Preservation of aroma in a nitrite-free cooked ham

, 2014
Le nitrite est un ingrédient essentiel à la fabrication du jambon cuit, pourtant les risques sanitaires dont il est accusé remettent en question son utilisation. L’emploi de cet unique additif permet de remplir de nombreuses fonctions comme la protection
Thomas, Caroline
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