INFLUENCE OF PARAMETERS OF MARINATING MEAT SEMI-FINISHED PRODUCTS ON THE QUALITY OF THE FINISHED PRODUCT
暂无分享,去创建一个
[1] A. Wierzbicka,et al. Analysis of the impact of exogenous preparations of cysteine proteases on tenderness of beef muscles Semimembranosus and Longissimus thoracis et lumborum , 2022, Livestock Science.
[2] Maryna Yancheva,et al. The study of the intensification of technological parameters of the sausage production process , 2022, Potravinarstvo Slovak Journal of Food Sciences.
[3] L. Adamchuk,et al. Honey as a marinade component for meat semi-finished products , 2021, Animal Science and Food Technology.
[4] A. Lukin,et al. RESEARCH AND DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF CANNED FOOD USING ENZYME PREPARATION OF ANIMAL ORIGIN , 2021 .
[5] M. Paska,et al. Expediency of creation of technology of production of meat products of long term of storage of the combined structure , 2021 .
[6] J. Arboleya,et al. Applying food enzymes in the kitchen , 2020 .
[7] L. Bal-Prylypko,et al. Development of an integrated food quality management system , 2020 .
[8] S. Praveena,et al. The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay , 2020, Molecules.
[9] J. Lorenzo,et al. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. , 2019, Food research international.
[10] R. Ranasinghe,et al. The Role of Park Attributes in Visitor Satisfaction: Evidence From Minneriya National Park in Sri Lanka , 2019 .
[11] L. Bal-Prylypko,et al. Інтегрована система управління якістю та безпечністю харчової продукції , 2018 .
[12] L. Bal-Prylypko,et al. Using of the Ampullaria glauca snails’ caviar for correction of the effects of the ionizing radiation exposure in small dose , 2018, Nuclear Physics and Atomic Energy.
[13] N. Othman,et al. Honey as a Potential Natural Antioxidant Medicine: An Insight into Its Molecular Mechanisms of Action , 2018, Oxidative medicine and cellular longevity.
[14] M. Ladeira,et al. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle. , 2017, Meat science.
[15] Nafiseh Soltanizadeh,et al. Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment , 2017 .
[16] S. Jinap,et al. Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay) , 2015 .
[17] S. Jinap,et al. Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken. , 2014, Food chemistry.
[18] F. Capozzi,et al. Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate , 2013 .
[19] M. Timón,et al. Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP. , 2011, Meat science.
[20] S. Joo,et al. THE EFFECT OF GARLIC OR ONION MARINADE ON THE LIPID OXIDATION AND MEAT QUALITY OF PORK DURING COLD STORAGE , 2010 .