This study was conducted in order to develop different statistical models for estimating the bacterial count of squid rings marinated with lemon juice and mineral water after cooking. The marination ratios times were as follows: (10:90; 90:10; 50:50; 100:100/100 g ring) (1, 3, 6, 12, 24, 48 72 h), respectively. effects on microbiological sensory changes cooked observed at 4°C. Pathogenic bacter...

background and aim. the toothbrush is the most widely used tooth-hygiene tool, and numerous designs have been manufactured, claiming superior plaque removal. this study aimed at comparing the efficacy of a tooth wipe to a manual toothbrush on reduction of microbial plaque. materials and methods. this crossover study was conducted on 30 subjects at two visits with one-week interval. before each ...

INTRODUCTION Capnography is routinely used for monitoring of patients subjected to sedation for different surgical procedures. There is still paucity of data highlighting the capnographic assessment of patients on midazolam sedation undergoing oral surgical procedures. Hence, we planned the present study to assess the alterations occurring in the end-tidal carbon dioxide (ETCO2) values monitore...

The aim of research was to verify scientifically variability selected parameters hygienic quality fresh (A), marinated (B-E) and grilled (G) poultry meat in relation its storage conditions. Marinated kept under various conditions (12 hours 48 at a temperature 0 4 °C 5 8 °C) until it heat-treated. Using microbiological physico-chemical methods, analysed fresh, marinated, as well state. During th...

Background: Meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. OBJECTIVE: The aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. METHODS: Meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 ...

background: meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. objective: the aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. methods: meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 ...

background equity of access to health and provider payment mechanism in healthcare is a worldwide debated. healthcare reforms are primarily designed to improve productivity, economic efficiency and quality of care; however, an appropriate reimbursement of healthcare providers for services offered to patients and marinating a robust payment mechanism are not elucidated yet. conclusions no single...

The biomass value of anchovy (Engraulis anchoita), the most abundant fi sh species in the Southwest Atlantic Ocean, is considered to be around 4,300,000 tons, with a maximum sustainable yield of 1,140,000 tons (Cabrer et al., 2002), being at present under exploited at 27,800 tons/year (SAGPyA, 2008). Recently, as part of the FAO’s project Towards a Sustainable Aquaculture: Selected Issues and G...

S omatic cells derived from differentiated tissues can be reprogrammed back to a pluripotent state. However, multiple barriers exist to prevent such extreme dedifferentiation from occurring in vivo, which explains the inefficient induction of pluripotency by ectopic coexpression of Oct4, Sox2, Klf4, and c-Myc (OSKM) in somatic cells. In PNAS, Ganier et al. (1) report a method that uses frog egg...