منابع مشابه
The effect of refrigerated and frozen storage on butter flavor and texture.
Butter is often stored for extended periods of time; therefore, it is important for manufacturers to know the refrigerated and frozen shelf life. The objectives of this study were to characterize the effect of refrigerated and frozen storage on the sensory and physical characteristics of butter. Fresh butter was obtained on 2 occasions from 2 facilities in 113-g sticks and 4-kg bulk blocks (2 f...
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Composition of second-grade dates from the potential Tunisian cultivars “Deglet Nour” was similar to that of commercial dates. In fact, date flesh could present a value addition by extraction and use of date flesh fiber concentrate in bread formulation. Date flesh fiber concentrate (DFFC) of Deglet Nour variety was extracted and dried at 40 °C. This concentrate was added to wheat flour bread at...
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this experimental study has been conducted to test the effect of oral presentation on the development of l2 learners grammar. but this oral presentation is not merely a deductive instruction of grammatical points, in this presentation two hypotheses of krashen (input and low filter hypotheses), stevicks viewpoints on grammar explanation and correction and widdowsons opinion on limited use of l1...
15 صفحه اولThe effect of frozen storage on serum insulin-like activity.
Storage of serum at -20 C. is associated who make such measurements. The paswith an increase of its insulin-like acsibility that these observations result tivity in as short a period as 3 weeks. from alterations in a serum insulin Separated serum proteins also show an moiety is discussed. (Metabolism 15: NO. increase under similar conditions. This 2, February, 103-106,1966) is of practical impo...
متن کاملAntioxidant effect of ascorbic acid on the quality of Cobia (Rachycentron canadum) fillets during frozen storage
The effect of aqueous solutions of ascorbic acid (AA) on the rancidity development in Cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia fillets were treated with ascorbic acid (AA 0.25% and AA 0.5%) then stored at -18°C up to 6 months. Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), and thiobarb...
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ژورنال
عنوان ژورنال: journal of institute of cold chain
سال: 1979
ISSN: 0285-1377,2186-1242
DOI: 10.5891/jafps1975.5.14