نتایج جستجو برای: pickle

تعداد نتایج: 452  

2014
Dong-mei Liu Pan Wang Xin-yue Zhang Xi-lin Xu Hui Wu Li Li

Nitrites are potential carcinogens. Therefore, limiting nitrites in food is critically important for food safety. The nitrite degradation capacity of Lactobacillus casei subsp. rhamnosus LCR 6013 was investigated in pickle fermentation. After LCR 6013 fermentation for 120 h at 37°C, the nitrite concentration in the fermentation system was significantly lower than that in the control sample with...

Journal: :Journal of food protection 2005
F Breidt J S Hayes J A Osborne R F McFeeters

Recent outbreaks of acid-resistant food pathogens in acid foods, including apple cider and orange juice, have raised concerns about the safety of acidified vegetable products. We determined pasteurization times and temperatures needed to assure a 5-log reduction in the numbers of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella strains in acidified cucumber pickle brines. Cockta...

Journal: :International Journal of Systematic and Evolutionary Microbiology 2012

Journal: :Journal of the Bangladesh Agricultural University 2014

Journal: :BMJ 2016
Kirsten J McCaffery Jesse Jansen Laura D Scherer Hazel Thornton Jolyn Hersch Stacy M Carter Alexandra Barratt Stacey Sheridan Ray Moynihan Jo Waller John Brodersen Kristen Pickles Adrian Edwards

Kirsten J McCaffery health psychologist , Jesse Jansen cognitive psychologist , Laura D Scherer social psychologist , Hazel Thornton independent citizen advocate , Jolyn Hersch health psychologist , Stacy M Carter public health ethicist , Alexandra Barratt epidemiologist , Stacey Sheridan primary care provider , Ray Moynihan research fellow , Jo Waller health psychologist , John Brodersen profe...

Journal: :Indian Journal of Fisheries 2022

One of the determinants consumer demand for any value added product especially that a perishable item like fish/shrimp is its shelf life. Pickling has long since been one effective ways to preserve foods lean season. The present study was designed assess biochemical and microbiological quality shrimp pickle stored at room temperature refrigerated (4oC). recipe preparation decided based on prefe...

2005
Benjamin K. Smith

1. Why Create Multiple Small Maps? Although we commonly use maps to convey geographical information, and graphs to convey time series information, there is no common graphical format to convey geographical time series information. Such information is of great interest to both scientists and the general the lack of a visual format may inhibit our understanding of this kind of information. This a...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید