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1.343.152  Articles
1 of 134.316 pages  |  10  records  |  more records»
Studies of the effect of antimicrobial agents on the conservation of broccoli cabbage have been conducted. The late hybrids of broccoli Ironman F1, Agassi F1, Beaumont F1, grown under the conditions of the Forest-Steppe of Ukraine were studied. The conten... see more

Studies of the effect of antimicrobial agents on the conservation of broccoli cabbage have been conducted. The late hybrids of broccoli Ironman F1, Agassi F1, Beaumont F1, grown under the conditions of the Forest-Steppe of Ukraine were studied. The conten... see more

Studies of the effect of antimicrobial agents on the conservation of broccoli cabbage have been conducted. The late hybrids of broccoli Ironman F1, Agassi F1, Beaumont F1, grown under the conditions of the Forest-Steppe of Ukraine were studied. The conten... see more

The paper aims to study the shelf-life of the housing, cut up pieces and chicken organs in a company slaughterhouseduring the summer. The hybrid is Ross 308. Quality samples, taken randomly during the production process fromvarious parts, was studied by m... see more

Active packaging incorporated with natural extracts is a promising technology to extend shelf life of perishable food. Therefore, this study aimed to produce a bionanocomposite based on chitosan reinforced with sodium montmorillonite (MMT) and incorporate... see more

The combination of O2, CO2, and low concentrations of CO in CO-MAP has repeatedly been shown to increase the shelf-life of red meat products. Concentrations of CO2 of 30% has been shown to slow microbial growth while O2 preserves the natural color of red ... see more

Kepok banana has been widely used as processed food by the community. The utilization of climacteric fruit is still limited to the use of fruit flesh. The banana peel, which still contains beneficial components like pectin, will therefore be wasted.  ... see more

Highlightaw on smoked tandipang fish analyzed.Peroxide value on smoked tandipang fish analyzed.TPC on smoked tandipang fish analyzed.The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of weeks or 5.8 ... see more

Highlightaw on smoked tandipang fish analyzed.Peroxide value on smoked tandipang fish analyzed.TPC on smoked tandipang fish analyzed.The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of weeks or 5.8 ... see more

1 of 134.316 pages  |  10  records  |  more records»