Home Production of Meat

‏‎faciliting lexical access for the fluent production of speech‎‏

‏‎the hypothesis is that recent and frequent exposure to lexical items leads to a more fluent production of speech in terms of rate of speech. to test the hypothesis,a one-way anova experimental design was carried out. 24 sednior students of efl participated in a one-way interview test. data analyses revealed that those who were exposed frequently to the lexical items over a week prior to inter...

Microbial challenges of poultry meat production.

Food safety and shelf-life are both important microbial concerns in relation to broiler meat production. Focus is mainly placed on the absence or control of potentially pathogenic microbes such as Salmonella spp. and Campylobacter spp. but, from the commercial point of view, other spoilage bacteria also play a role as potential threats. Regarding food safety, the primary target should be the pr...

Ensuring quality in primary production of meat

Sommario Nei campioni di ostriche (Ostrea edulis) sono qualificate le caratteristiche sensoriche dopo l’immagazzinamento sulle temperature di 4°C, 7°C i 15°C durante diversi periodi del tempo (uno, tre, cinque, sette, nove e undici giorni). Gli indicatori di qualità di bivalvi (aspetto di crosta, colore del contenuto liquido, della sua parte mangiabile, consistenza e odore) sono stati valutati ...

‏‎facilitating lexical access for the fluent production of speech‎‏

‏‎the hypothesis is that recent and frequent exposure to lexical items leads to a more fluent production of speech in terms of rate of speech. to test the hypothesis , a one- way anova experimental design was carried out. 24 senior student of efl participated in a one-way interview test. data analyses revealed that those who were exposed frequently to the lexical items over a week prior to inte...

Commentary: In vitro-cultured meat production.