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457  Articles
1 of 47 pages  |  10  records  |  more records»
The results of research on the effect of protein-mineral improved additive (PMIA) on the rheological parameters of minced meat, which can be used for manufacturing culinary products, including chopped semi-finished products of a high degree of readiness, ... see more

This work undertakes a nonparametric regression in order to model a simplified Mincer Function of earnings. The main advantages of using this technique is that it does not rely on assumptions and the statistical inference is not sensitive to distributions... see more

The priority direction of innovative activity of meat-processing enterprises is a production of accessible goods of stable and high quality. The attainment of set aim is provided by introduction of diverse food additives (emulsifiers, stabilizers, stiffen... see more

Cette étude porte sur la stabilité thermique de couches minces dures de nitrure de chrome Cr-N, élaborées par dépôt physique en phase vapeur PVD (Physical Vapour deposition).Nous avons suivi l’influence de la température de recuit sur la morphologie de fi... see more

The priority direction of innovative activity of meat-processing enterprises is a production of accessible goods of stable and high quality. The attainment of set aim is provided by introduction of diverse food additives (emulsifiers, stabilizers, stiffen... see more

This work undertakes a nonparametric regression in order to model a simplified Mincer Function of earnings. The main advantages of using this technique is that it does not rely on assumptions and the statistical inference is not sensitive to distributions... see more

This experiment was carried out to study the effects of leaching, compositioning, and chill storage of mince fish on the characteristic changes of surimi from shark and stingray as much as 88% and 100%, respectively; with the salt soluble protein contents... see more

Minced meat and processed meat are raw products that are very susceptible to all microbiological factors to which they are exposed. In this sudty, 108 samples were analyzed during two years. The results have revaled the contamination following the human f... see more

During the refrigeration of minced meat, there are two major oxidative processes responsible for changing the colour and smell of meat: myoglobin oxidation and the oxidation of unsaturated fatty acids. Researches have shown that polyphenols extracted from... see more

1 of 47 pages  |  10  records  |  more records»