Results 151 to 160 of about 2,448 (171)
Antibacterial efficiency of apple vinegar marination on beef-borne <i>Salmonella</i>. [PDF]
Open Vet JElbarbary NK +5 more
europepmc +1 more source
Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage. [PDF]
Food Chem XLi J +7 more
europepmc +1 more source
Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy [PDF]
Meat Science, 2011 Meatball is one of the favorite foods in Indonesia. The adulteration of pork in beef meatball is frequently occurring. This study was aimed to develop a fast and non destructive technique for the detection and quantification of pork in beef meatball ...
Yuny Erwanto, Yaakob B Che Man
exaly +2 more sources
Food Science and Technology International, 2010 The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified ...
Ismail Yilmaz
exaly +2 more sources
Journal of Nanoparticle Research, 2014 We report a simple and rapid biological approach to synthesize water-soluble and highly roughened "meatball"-like Au nanoparticles using green tea extract under microwave irradiation.
Xi Zhou, Shichao Wu, Qian Jiang
exaly +1 more source
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Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball
International Journal of Food Science and Technology, 2022Fatih Öz
exaly
Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics
Meat Science, 2014Abdul Rohman, Kuwat Triyana
exaly