نتایج جستجو برای: meat mixtures

تعداد نتایج: 86280  

2006
Birgitta Rämert Lennart Salomonsson Paul Mäder

s Biodiversity as a tool in animal husbandry .......................................................................................................... 7 Biodiversity as a tool in nutrient supply ............................................................................................................... 9 Biodiversity in organic farming ..........................................................

2011
Radomir Lasztity Radomir Lásztity

Abolghasem Jouyban, Fleming Martinez, William E. Acree Jr.

The aim of this communication was to expand the results of numerical analyses performed by Sun et al. on their experimental solubility of fenofibrate in aqueous mixtures of ethanol and acetone at 298.15 K, in terms of the evaluation of the preferential solvation of this compound by the organic solvents and water in the saturated mixtures based on the inverse Kirkwood-Buff integrals (IKBI). ...

Journal: :مهندسی عمران فردوسی 0
منصور فخری نادر محمودنیا

rutting of hot mix asphalt pavements due to increased number of heavy vehicles, especially in tropical regions, causes several performance problems. large stone asphalt mixtures have more stiffness and shear resistance and so more rutting resistance compared to conventional mixtures. hence, using these mixtures in thick layers of hot mix asphalt pavements at tropical regions could be an appropr...

2006
P P KEOHANE G K GRIMBLE R C SPILLER

An intestinal perfusion technique has been used in normal human subjects to investigate the influence that starter protein composition and hydrolysis procedure have on absorption of amino acid residues from partial enzymic hydrolysates of whole protein. Five starter proteins were studied. Three (egg albumin, casein/soy/lactalbumin, and lactalbumin) were hydrolysed by papain, a second lactalbumi...

2003
Fernanda Galgano Fabio Favati Maria Schirone Maria Martuscelli Maria Antonietta Crudele

The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied. Three batches of »salsiccia« were produced using different starter mixtures (Lactobacillus sakei G20 and Staphylococcus xylosus S81; L. sakei G20 and S. xylosus S142; L. sakei G20 and S. xylosus S206), while ...

Journal: :Food Science and Technology 2022

A new approach to meat color and shelf-life assessment is reported here for hamburgers mixed with goji berry. Samples powdered or aqueous extract of berry were monitored, compared without the additive ten days its L*, a* b* properties determined by computer vision using a homemade setup. Noteworthy results, in particular luminosity, all samples – only salt pepper perceived, predictive mathemati...

Journal: :Gut 1985
P P Keohane G K Grimble B Brown R C Spiller D B Silk

An intestinal perfusion technique has been used in normal human subjects to investigate the influence that starter protein composition and hydrolysis procedure have on absorption of amino acid residues from partial enzymic hydrolysates of whole protein. Five starter proteins were studied. Three (egg albumin, casein/soy/lactalbumin, and lactalbumin) were hydrolysed by papain, a second lactalbumi...

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