Results 131 to 140 of about 2,448 (171)

Development of real-time polymerase chain reaction for analysis of rat meat (<i>Bandicota bengalensis</i>) in beef meatballs for halal authentication. [PDF]

Open Vet J
Rohman A, Nawwaruddin HH, Hossain MAM, Laksitorini MD, Lestari D.   +4 more
europepmc   +1 more source

Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant-Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties. [PDF]

Int J Food Sci
Samutsri W, Thimthuad S.
europepmc   +1 more source

Diagnostic Value of Ultraviolet-Induced Fluorescence Dermoscopy in Cutaneous Fungal Infection. [PDF]

Cureus
Elbadawy M, Sakib R.
europepmc   +1 more source

Erythematous variant of inverse pityriasis versicolor in skin of colour. [PDF]

Skin Health Dis
Deoghare S, Dodeja A.
europepmc   +1 more source

The Effect of Wheat Bran on the Chemical Composition, Texture, and Oxidative Stability of Beef Meatballs. [PDF]

Foods
Ianiţchi D, Bădulescu LA, Poşan P, Pogurschi EN, Marin MP, Ion VA, Constantin CG, Dobrin A, Patraşcu L, Hodoşan C, Maftei ML.   +10 more
europepmc   +1 more source

Effects of Carbon Dots/PVA Film Combined with Radio Frequency Treatment on Storage Quality of Fried Meatballs. [PDF]

Foods
Zhao L, Jiang H, Han Z, Gu W, Meng X.
europepmc   +1 more source

Starch coating with carbon dots: A promising coating to enhance the freeze-thaw stability of meatballs. [PDF]

Food Chem X
Zhao L, Jiang H, Han Z, Gu W, Meng X.
europepmc   +1 more source

The employment of real-time polymerase chain reaction for analysis of canine meat in meatball products for halal authentication analysis. [PDF]

J Adv Vet Anim Res
Rumiyati R, Arini RL, Purwanto P, Rohman A.   +3 more
europepmc   +1 more source

Isolation of high-purity muscle stem cells through ice-cold treatment method for the production of cell cultured meat. [PDF]

Curr Res Food Sci
Huang YL, Lin ZH, Song YQ, Wang ZK, Weng LL, Yang GH, Zhong NJ, Zhou GH, Zheng YY.   +8 more
europepmc   +1 more source

Assessment of Meat Content and Foreign Object Detection in Cattle Meatballs Using Ultrasonography, Radiography, and Electrical Impedance Tomography Imaging. [PDF]

Int J Food Sci
Ulum MF, Maryani, Rahminiwati M, Choridah L, Setyawan NH, Ain K, Mukhaiyar U, Pamungkas FA, Jakaria, Garnadi AD.   +9 more
europepmc   +1 more source