Results 101 to 110 of about 2,995 (190)
Meat Science, 2013 Mortadellas manufactured using Caiman yacare meat (70%) and pork fat (30%) were reformulated by substituting pork fat with increasing amounts of soybean oil (25%, 50%, and 100%) and evaluated 7, 30, and 60 days post-manufacture. The substitutions resulted in an increase in fat content and in the percentage of polyunsaturated fatty acids (total PUFA; 18:
Morais, C.S.N. +8 more
openaire +2 more sources
Impact of sodium alginate-based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenes. [PDF]
Food Sci Nutr, 2023 Hashemi M +5 more
europepmc +1 more source
Can Foreign Producers Benefit from Geographical Indications under the New European Regulation? [PDF]
This article discusses some economic issues linked to the 2006 European regulation regarding geographical indications. Economic implications of this regulation for foreign producers are investigated. The article examines whether or not the development of
Marette, Stephan
core +1 more source
Balancing Local Identity and Global Audiences: Localized and Globalized Instances of EIL in Corporate Websites [PDF]
, 2016 As the world becomes more and more globalized and connected, transnational encounters have exponentially risen at a very rapid pace and in a multiplicity of domains: tourism, diplomacy, science, technology, politics and business.
POPPI, Franca
core
The school meal system: analysis of calls for tender as a tool for improving quality [PDF]
, 2010 The quality of school meals is a very complex issue.
Bocchi, Stefano, Spigarolo, Roberto
core
African Journal of Food, Agriculture, Nutrition and DevelopmentA mortadella is a cooked sausage made from raw pork, beef, chicken or lamb. It is popular in Jordan and neighboring countries for its taste, texture, nutritional value and ease of inclusion in sandwiches. The product is sold in plastic packaging, in circular rolls or vacuum packed.
Tarawneh, H., Obeidat, H., Sawalha, B.
openaire +1 more source
Marktstrukturen und Trends. Nachfrage nach Bioprodukten wächst zweistellig [PDF]
, 2006 Das Dokument beinhaltet eine Presseinformation und eine PowerPoint-Präsentation mit aktuellen Zahlen für 2005 zu den Marktstrukturen und Trends von Bio-Lebensmitteln in Deutschland.
Bien, Barbara, Michels, Paul
core
Spartan Daily, September 17, 1982 [PDF]
, 1982 Volume 79, Issue 14https://scholarworks.sjsu.edu/spartandaily/6926/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core +1 more source
Spartan Daily, November 11, 1981 [PDF]
, 1981 Volume 77, Issue 50https://scholarworks.sjsu.edu/spartandaily/6826/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core +1 more source
Evolution of trade flows for sheep milk cheese: an empirical model for Greece [PDF]
This research examines Feta cheese trade flows, having as raw material sheep milk. The findings of the implementation of the gravity model demonstrate the significance of trade flows for Greek Feta worldwide.
Duquenne, Marie-Noelle +1 more
core +1 more source