منابع مشابه
Improvement and Development of Technological Processes at Production Smoked Fish
The paper presents the results of experimental data obtained in brine, the coefficients of diffusion, the mathematical model and ambassador calculated optimal values of fish salting uniform layer of a certain thickness in brine. Studied modes production canned food smoked fish with a low-temperature heat treatment of semi-finished product. Developed are optimal modes for infrared smoke generators.
متن کاملDNA barcoding for the identification of smoked fish products
Identification of fish fillets usually requires the application of a molecular tool because most of the morphological traits used in species identification are removed during the filleting process. Early molecular identification methods relied on protein electrophoresis that became recognized as an official method for fish fillet identification (AOAC, 1990; Tenge et al., 1993; Yearsley et al., ...
متن کاملMetaphorical Conceptualization of SPORT Through TERRITORY as a Vehicle
WAR as a vehicle and Sport Is War as a conceptual metaphor (CM) seem inadequate to account metaphorically for SPORT. To cater for an inclusive vehicle/CM, we selected WIN and LOSS lexicon from the news coverage of Brazil’s football team loss to Germany and tested them through the Corpus of Contemporary American English. Then, the data were studied through the 3 stages of metaphor research. In t...
متن کاملtranslating allusive devices:a survey of a portrait of the artist as a young man by james joyce
تلمیح یکی از عناصری است که تقریباً در همه ی متون ادبی یافت و باعث ایجاد شکاف های فرهنگی می شود. در این تحقیق به عنوان شکلی از بینامتنیت در ترجمه مورد توجه قرار می گیرد. تلاش شده است تا راهکارهای مترجمان برای ترجمه چهار نوع اسامی خاص و عبارات کلیدی تلمیحی (مذهبی، سیاسی، تاریخی و اسطوره ای) موجود در رمانِ چهره مرد هنرمند در جوانی به فارسی بررسی شود. این تحقیق مقایسه ای بر اساس راهکارهای ترجمه تلمیح...
15 صفحه اولCharacterization of Virulence Potential of Pseudomonas Aeruginosa Isolated from Bovine Meat, Fresh Fish, and Smoked Fish
Pseudomonas aeruginosa owns a variability of virulence factors. These factors can increase bacterial pathogenicity and infection severity. Despite the importance of knowledge about them, these factors are not more characterized at level of strains derived from local food products. This study aimed to characterize the virulence potential of P. aeruginosa isolated from various animal products. Se...
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ژورنال
عنوان ژورنال: Public Health Reports (1896-1970)
سال: 1956
ISSN: 0094-6214
DOI: 10.2307/4589516