المؤلفون: U-chupaj, J, Malila, Y, Petracci, M, Benjakul, S, Visessanguan, W

المصدر: Brazilian Journal of Poultry Science. March 2017 19(1)

مصطلحات موضوعية: Marination, chicken carcass, marinade uptake, water-holding capacity, cut-up meat

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000100061

المؤلفون: U. Chupaj, J., Malila, Y., PETRACCI, MASSIMILIANO, Benjakul, S., Visessanguan, Wonnop

المساهمون: U-Chupaj, J., Malila, Y., Petracci, M., Benjakul, S., Visessanguan, Wonnop

مصطلحات موضوعية: Chicken carca, Cut-up meat, Marinade uptake, Marination, Water-holding capacity, Animal Science and Zoology

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000400989100009; volume:19; issue:1; firstpage:61; lastpage:68; numberofpages:8; journal:REVISTA BRASILEIRA DE CIÊNCIA AVÍCOLA; http://hdl.handle.net/11585/591323; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85019026221; http://www.scielo.br/pdf/rbca/v19n1/1516-635X-rbca-19-01-00061.pdf

الاتاحة: http://hdl.handle.net/11585/591323
https://doi.org/10.1590/1806-9061-2016-0380
http://www.scielo.br/pdf/rbca/v19n1/1516-635X-rbca-19-01-00061.pdf

المؤلفون: U-chupaj, J., Malila, Y., Gamonpilas, C., Kijroongrojana, K., Petracci, M., Benjakul, S., Visessanguan, W.

المصدر: Poultry Science ; volume 96, issue 7, page 2491-2500 ; ISSN 0032-5791

الاتاحة: http://dx.doi.org/10.3382/ps/pex006
https://api.elsevier.com/content/article/PII:S0032579119314440?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0032579119314440?httpAccept=text/plain
http://academic.oup.com/ps/article-pdf/96/7/2491/17730180/pex006.pdf

المؤلفون: U-Chupaj J., Malila Y., Gozzi G., Vannini L., Dellarosa N., Laghi L., Petracci M., Benjakul S., Visessanguan W.

المساهمون: U-Chupaj J., Malila Y., Gozzi G., Vannini L., Dellarosa N., Laghi L., Petracci M., Benjakul S., Visessanguan W.

مصطلحات موضوعية: commercial broiler, low sodium, non phosphate, tumbling marination, white striping

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/pmid/33438239; info:eu-repo/semantics/altIdentifier/wos/WOS:000607536500001; volume:86; issue:2; firstpage:319; lastpage:326; numberofpages:8; journal:JOURNAL OF FOOD SCIENCE; http://hdl.handle.net/11585/791507; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85099276067

الاتاحة: http://hdl.handle.net/11585/791507
https://doi.org/10.1111/1750-3841.15565
https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.15565

المؤلفون: Wonnop Visessanguan, Juthawut U-chupaj, Nicolò Dellarosa, Yuwares Malila, Soottawat Benjakul, Luca Laghi, Massimiliano Petracci, Giorgia Gozzi, Lucia Vannini

المساهمون: U-Chupaj J., Malila Y., Gozzi G., Vannini L., Dellarosa N., Laghi L., Petracci M., Benjakul S., Visessanguan W.

مصطلحات موضوعية: Meat, Vacuum, Food Handling, 030309 nutrition & dietetics, Potassium, Marination, chemistry.chemical_element, commercial broiler, low sodium, non phosphate, tumbling marination, white striping, Phosphates, Potassium bicarbonate, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Lipid oxidation, Food Quality, Animals, Humans, Cooking, Food science, Water content, 0303 health sciences, Sodium, Water, 04 agricultural and veterinary sciences, 040401 food science, Solutions, chemistry, Chewiness, Sorbitol, Chickens, Food Science, Low sodium

وصف الملف: ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7d40fffc1c61d3c917d2cac339dd8ce
http://hdl.handle.net/11585/791507

المؤلفون: Yuwares Malila, Juthawut U-chupaj, Soottawat Benjakul, Massimiliano Petracci, Wonnop Visessanguan

المساهمون: U-Chupaj, J., Malila, Y., Petracci, M., Benjakul, S., Visessanguan, Wonnop

المصدر: Revista Brasileira de Ciência Avícola, Volume: 19, Issue: 1, Pages: 61-68, Published: MAR 2017
Brazilian Journal of Poultry Science, Vol 19, Iss 1, Pp 61-68
Brazilian Journal of Poultry Science v.19 n.1 2017
Brazilian Journal of Poultry Science
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
instacron:FACTA

مصطلحات موضوعية: Marination, chicken carcass, 0404 agricultural biotechnology, Carcass weight, lcsh:Zoology, Water holding capacity, Cooked meat, Food science, lcsh:QL1-991, Cut-up meat, Aftertaste, water-holding capacity, lcsh:SF1-1100, cut-up meat, lcsh:Veterinary medicine, Chemistry, Water-holding capacity, 0402 animal and dairy science, technology, industry, and agriculture, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, marinade uptake, Texture profile analysis, lcsh:SF600-1100, Animal Science and Zoology, lcsh:Animal culture, Chicken carca, Marinade uptake

وصف الملف: ELETTRONICO; text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4319af6fc8110c56edad32d0348b4f8
http://hdl.handle.net/11585/591323