147 research outputs found
Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat
Effect of black cumin oil (Nigella sativa L.) on fresh fish (Barbus grypus) fillets during storage at 2 ± 1 °C
Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities
THE INFLUENCE OF CURING INGREDIENTS, PACKAGING METHOD AND STORAGE ON THE BIOCHEMICAL AND SENSORY QUALITIES AND ACCEPTABILITY OF A DRIED BEEF PRODUCT
INFLUENCE OF SODIUM NITRITE ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF COMMINUTED PORK
FREEZING OF COOKED MEAT: INFLUENCE OF FREEZING RATE AND RECONSTITUTION METHOD ON QUALITY AND YIELD
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