Results 281 to 290 of about 393,388 (311)
Some of the next articles are maybe not open access.
Physical and sensory characteristics of Najdi-camel meat
Meat Science, 1995Steaks were fabricated from three wholesale cuts: rib, chuck and leg of 18 Najdi male camels averaging eight, 16 and 26 months of age. The influence of age, type of cut, freezing and cooking method on the physical and palatability traits of meat has been investigated.
openaire +2 more sources
Sensory and flavor characteristics of milk
2013Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química.
Wolf, Irma Veronica +3 more
openaire +1 more source
Nutritional composition and sensory characteristics of breast meat from different chickens
Applied Food Research, 2022Wondmeneh Esatu +2 more
exaly
γ-Dithiolactones - Analytical and Sensory Characteristics
Journal of High Resolution Chromatography, 1999Thomas Beck, Armin Mosandl
openaire +1 more source
SENSORY EVALUATION | Sensory Characteristics of Human Foods
2003R. York, M. Vaisey-Genser
openaire +1 more source
Sensory characteristics of a place: The development of the sensory walk questionnaire
Food Quality and PreferenceTerhi Pohjanheimo +2 more
openaire +1 more source
“PIT” CHEESE: COMPOSITIONAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS.
1999Fossa or pit cheese, a typical product of a small geographical area of central Italy, is produced in limited quantities and is of great economic importance in its market niche. Microbiological, chemical and sensory analyse were carried out on milk cheese at different ripening stages, cheese aged for 3 months in the pit and cheese aged for the same ...
AVELLINI, Paolo +8 more
openaire +2 more sources