NASA’s Savory Sea Salt Sensor to Get Cooked, Chilled

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...

Get excess salt out of our diet.

the caspian sea s role in energy supply to china

چکیده ندارد.

Improving quantitative exposure assessment by considering genetic diversity of B. cereus in cooked, pasteurised and chilled foods.

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...

Parameterization of sea-salt optical properties

Parameterization of sea-salt optical properties and physics of the associated radiative forcing J. Li, X. Ma, K. von Salzen, and S. Dobbie Canadian Centre For Climate Modelling and Analysis, Science and Technology Branch, Environment Canada, University of Victoria, Victoria, British Columbia, Canada Inst. for Atmospheric Science, School of Earth and Environment, Univ. of Leeds, Leeds, UK Receiv...