NASA’s Savory Sea Salt Sensor to Get Cooked, Chilled
نویسندگان
چکیده
منابع مشابه
Quality characteristics of raw and cooked spent hen Pectoralis major muscles during chilled storage: Effect of salt and phosphate
Quality characteristics of spent hen Pectoralis major muscles and effect of NaCl and sodium tripolyphosphate (STPP) on quality changes of raw and cooked spent hen muscles during chilled storage were investigated. Meat from spent hen had nutritional values the same as commercial broiler meat. Treated raw samples with 1.0% NaCl and 10% STPP showed lower drip loss during storage time (P<0.05), and...
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The natural contamination of foods with a bacterial pathogen frequently consists of a mixture of strains with their own characteristics of survival, growth potential and virulence. Quantitative Microbial Risk Assessment (QMRA) must account for this genetic diversity to reflect the variability of the pathogen risk and to identify the genetic groups present at key stages of the food pathway. To d...
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ژورنال
عنوان ژورنال: Journal of Applied Sciences
سال: 2011
ISSN: 1812-5654
DOI: 10.3923/jas.2011.1068.1068