المؤلفون: Djamel Djenane, Yamina Ben Miri, Agustín Ariño

المصدر: Foods; Volume 12; Issue 15; Pages: 2931

مصطلحات موضوعية: rabbit meat, Algerian Ras El-Hanout, marinating solution, retail display, low-O 2 MAP, quality, shelf life, safety

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: https://dx.doi.org/10.3390/foods12152931

الاتاحة: https://doi.org/10.3390/foods12152931

المؤلفون: Siroli, Lorenzo, Baldi, Giulia, Soglia, Francesca, Bukvicki, Danka, Patrignani, Francesca, Petracci, Massimiliano, Lanciotti, Rosalba

المساهمون: Siroli, Lorenzo, Baldi, Giulia, Soglia, Francesca, Bukvicki, Danka, Patrignani, Francesca, Petracci, Massimiliano, Lanciotti, Rosalba

مصطلحات موضوعية: essential oil, marinating solution, pork loin, quality, safety

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/pmid/32722045; info:eu-repo/semantics/altIdentifier/wos/WOS:000567323000001; volume:9; issue:8; firstpage:1; lastpage:21; numberofpages:21; journal:FOODS; http://hdl.handle.net/11585/767378; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85089309457; https://www.mdpi.com/search?q=&authors=siroli&journal=foods&article_type=&search=Search&section=609&special_issue=&volume=&issue=&number=&page=

الاتاحة: http://hdl.handle.net/11585/767378
https://doi.org/10.3390/foods9080987
https://www.mdpi.com/search?q=&authors=siroli&journal=foods&article_type=&search=Search&section=609&special_issue=&volume=&issue=&number=&page=

المؤلفون: Capaccioni, María Eugenia, Casales, María Rosa, Yeannes, María Isabel

المصدر: Food Science and Technology. December 2011 31(4)

مصطلحات موضوعية: anchovy, marination stage, marinating solution, fish ratio, agitation

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400009

المؤلفون: María Eugenia Capaccioni, María Rosa Casales, María Isabel Yeannes

المصدر: Food Science and Technology, Volume: 31, Issue: 4, Pages: 884-890, Published: DEC 2011
Food Science and Technology, Vol 31, Iss 4, Pp 884-890 (2011)
Food Science and Technology v.31 n.4 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

مصطلحات موضوعية: marinating solution, fish ratio, marinado, Marination, agitação, lcsh:TX341-641, proporção solução, Aquatic organisms, anchovy, Engraulis, Anchovy, lcsh:Technology (General), marination stage, pescado na marinação, Food science, Chromatography, biology, Chemistry, Penetration (firestop), biology.organism_classification, anchoita, agitation, lcsh:T1-995, Salty taste, lcsh:Nutrition. Foods and food supply, Food Science, Biotechnology, Acid uptake

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a36476f0707e2262f146a2d1576ca76
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400009&lng=en&tlng=en