Results 21 to 30 of about 141,041 (275)
Rapid and Nondestructive Classification of Cantonese Sausage Degree Using Hyperspectral Images
Applied Sciences, 2019 Hyperspectral images are widely used in the food industry as a fast and non-destructive analytical technique. Cantonese sausage has a long history and is a very old food production and meat preservation technology.
Qi Wang, Yong He
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Texture and quality of chicken sausage formulated with woody breast meat
Poultry Science, 2021 Woody breast (WB) myopathy is a quality defect, afflicting a large portion of commercial broilers to some degree. The WB myopathy is commonly attributed to rapid bird growth and characterized by excessive fibrosis within the pectoralis major, which is ...
Macc Rigdon +6 more
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Mislabeling in Cooked Sausage is a Seriously Increasingly Problem in Food Safety [PDF]
Iranian Journal of Veterinary Medicine, 2019 Background: Identifying the animal species origin in meat and meat products is important for preventing adulteration and protecting consumers in terms of health and religious convictions.
Tareq Al-Qassab +3 more
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Magnetohydrodynamic waves in a compressible magnetic flux tube with elliptical cross-section [PDF]
, 2008 Aims. The propagation of magnetohydrodynamic (MHD) waves in a finite, compressible magnetic flux tube with an elliptical cross-section embedded in a magnetic environment is investigated. Methods.
Erdelyi, R., Morton, R.J.
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Effect of Different Starters on the Quality of Fermented Pork Sausage
Shipin gongye ke-ji, 2022 In order to explore the effect of different starter on sausage quality, and provide a theoretical basis for the development of lactic acid bacteria starter and the improvement of sausage flavor. To inoculate Pediococcus pentosaceus (RY500), Lactobacillus
Tao YANG +4 more
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Form-factors of the sausage model obtained with bootstrap fusion from sine-Gordon theory [PDF]
, 1996 We continue the investigation of massive integrable models by means of the bootstrap fusion procedure, started in our previous work on O(3) nonlinear sigma model.
A. B. Zamolodchikov +21 more
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Ziraa'ah: Majalah Ilmiah Pertanian, 2019 This study is a diversified processing of fish. The aims of the experiment completely randomized design to study the effect of red bean paste in the processing of fish sausage kerandang (Channa pleurophthalma).
Restu Restu
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Jurnal Sain Peternakan Indonesia, 2023 One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour.
Andi Nurul Mukhlisah +3 more
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Wave modes excited by photospheric p-modes and mode conversion in a multi-loop system
, 2019 Context. Waves are ubiquitous in the solar corona and there are indications that they are excited by photospheric p-modes. However, it is unclear how p-modes in coronal loops are converted to sausage modes and transverse (kink) modes, which are observed ...
Riedl, Julia M. +2 more
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Spatial damping of propagating sausage waves in coronal cylinders
, 2015 Sausage modes are important in coronal seismology. Spatially damped propagating sausage waves were recently observed in the solar atmosphere. We examine how wave leakage influences the spatial damping of sausage waves propagating along coronal structures
Chen, Shao-Xia +4 more
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