نتایج جستجو برای: kebab
تعداد نتایج: 125 فیلتر نتایج به سال:
The franchise business not only provides good products but also services that satisfy the franchisee. One of Indonesian company franchise, Arofah Kebab, is facing issues with franchises who inconsistenly purchase raw materials and inactive franchises. problems may be caused by kebab’s inability to maintain quality its franchisees. Kebab has no information about service. This study aims analyze ...
Background and objectives: High consumption of trans fatty acids is associated with increased risks cardiovascular diseases, insulin resistance, lipid disorders, diabetes, and possibly cancer. Therefore, most developed countries produce food products with trans fatty acid content of 0%-2% to support the consumers. This study sought to determine the amount of fatty acids in meat products and keb...
Penelitian ini bertujuan untuk menguji : (1) pengaruh kualitas produk dan pelayanan serta harga terhadap loyalitas pelanggan di Kedai Kebab Turkey Telaga Mas, Karangaseem (2) Karangasem, (3) Karangasem (4) baik secara parsial maupun simultan. Rancangan penelitian yang digunakan adalah kuantitatif kausal. Jumlah responden sebanyak 150 orang. Data dikumpulkan dengan kuesioner dianalisis analisis ...
ethylene polymerization was carried out using phillips chromium catalyst based on silica supports such as silicaaerogel, sio2 (grace 643), and titanium modified sio2 (g 643), and the results were compared with othercatalysts based on sio2 (aldrich), sba-15(hex), sba-15(sp) and mcm-41. a combination of tga, dsc, xrd,nitrogen adsorption, sem, icp, ftir and other analyses were used to characterize...
background: koobideh kebab (barbequed minced meat) is one of the most popular iranian foods. reduction in the water holding capacity (whc) of meat during thermal processing makes the water and melted fat run out of the meat. the fat content of the final product depends on the proportion of the retained moisture and fat. meanwhile, high temperature and the presence of oxygen and iron in meat may...
Introduction and objectives: Despite the advances in the control of food-borne diseases, still one of the dilemmas in the health of most societies and a matter of concern for health authorities is food poisoning and food-borne diseases by unsafe foods. Materials and methods: In total 390 samples, including 195 samples of raw kebabs and hamburgers and 195 samples of the cooked ones were gather...
In the rich and long-standing literature on the flow-induced formation of oriented precursors to polymer crystallization, it is often asserted that the longest, most extended chains are the dominant molecular species in the "shish" of the "shish-kebab" formation. We performed a critical examination of this widely held view, using deuterium labeling to distinguish different chain lengths within ...
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