المؤلفون: Anik Fadlilah, Djalal Rosyidi, Agus Susilo

المصدر: Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 15, Iss 2, Pp 108-118 (2020)

مصطلحات موضوعية: acidity, dendeng, fermentation, intermediate moisture meat product, rabbit meat, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://jitek.ub.ac.id/index.php/jitek/article/view/415; https://doaj.org/toc/1978-0303; https://doaj.org/toc/2338-1620

URL الوصول: https://doaj.org/article/3d052340623f4007b204c5672fa357fb

المؤلفون: Djalal Rosyidi, Agus Susilo, Anik Fadlilah

المصدر: Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 15, Iss 2, Pp 108-118 (2020)

مصطلحات موضوعية: Taste, biology, lcsh:TP368-456, Chemistry, Organoleptic, Randomized block design, food and beverages, dendeng, biology.organism_classification, intermediate moisture meat product, Ingredient, lcsh:Food processing and manufacture, rabbit meat, Fermentation, Food science, acidity, fermentation, Flavor, Lactobacillus plantarum

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::434f16968470a77e9b57609510eb60e9
https://jitek.ub.ac.id/index.php/jitek/article/view/415

المؤلفون: Youssef, Elza Y., Garcia, Carlos Eduardo Rocha, Yamashita, Fábio, Shimokomaki, Massami

المصدر: Brazilian Archives of Biology and Technology. July 2007 50(4)

مصطلحات موضوعية: Collagen crosslinking, water activity, intermediate moisture meat product, myofibril proteins

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400018

المؤلفون: Elza Y. Youssef, Carlos Eduardo Rocha Garcia, Fábio Yamashita, Massami Shimokomaki

المصدر: Brazilian Archives of Biology and Technology, Vol 50, Iss 4, Pp 719-724 (2007)

مصطلحات موضوعية: Collagen crosslinking, water activity, intermediate moisture meat product, myofibril proteins, Biotechnology, TP248.13-248.65

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400018; https://doaj.org/toc/1516-8913; https://doaj.org/toc/1678-4324

URL الوصول: https://doaj.org/article/b244736f44794be38c59bda708f7b12e

المؤلفون: Youssef, Elza Y., Garcia, Carlos E. Rocha, Shimokomaki, Massami

المصدر: Brazilian Archives of Biology and Technology. December 2003 46(4)

مصطلحات موضوعية: Intermediate moisture meat product, jerky meat, charqui meat, cured meat, rancidity, warmed over flavor inhibition

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400014

المؤلفون: Elza Y. Youssef, Carlos E. Rocha Garcia, Massami Shimokomaki

المصدر: Brazilian Archives of Biology and Technology, Vol 46, Iss 4, Pp 595-600 (2003)

مصطلحات موضوعية: Intermediate moisture meat product, jerky meat, charqui meat, cured meat, rancidity, warmed over flavor inhibition, Biotechnology, TP248.13-248.65

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400014; https://doaj.org/toc/1516-8913; https://doaj.org/toc/1678-4324

URL الوصول: https://doaj.org/article/be628c1436f14ac3895672caf52ea58e

المؤلفون: Lara, JAF, Senigalia, SWB, Oliveira, TCRM, Dutra, Iveraldo dos Santos, Pinto, Marcos Franke, Shimokomaki, M.

المساهمون: Universidade Estadual Paulista (UNESP)

مصطلحات موضوعية: intermediate moisture meat product, hurdle technology, Clostridium botulinum, Staphylococcus aureus

وصف الملف: 609-613

Relation: Meat Science; 2.821; 1,643; http://dx.doi.org/10.1016/S0309-1740(02)00254-1; Meat Science. Oxford: Elsevier B.V., v. 65, n. 1, p. 609-613, 2003.; http://hdl.handle.net/11449/34788; WOS:000182999000012; 6247817803779719; 4022227218734910

الاتاحة: http://hdl.handle.net/11449/34788
https://doi.org/10.1016/S0309-1740(02)00254-1