المؤلفون: Nithin, A.S., Sen, A.R.¹, Fairoze, Nadeem¹, Muthukumar, M., Naveena, B.M., Reddy, G. V. Bhaskar²

المصدر: Journal of Meat Science 16(1and2):56-60. 2021

المؤلفون: Xinxuan Li, Yaohua Gao, Pinghua Deng, Xiaopu Ren, Shuang Teng

المصدر: Molecules; Volume 28; Issue 13; Pages: 5143

مصطلحات موضوعية: traditionally smoked chicken products, polycyclic aromatic hydrocarbons, formaldehyde, safety

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: https://dx.doi.org/10.3390/molecules28135143

الاتاحة: https://doi.org/10.3390/molecules28135143

المؤلفون: Cong Yang, Zhinan Zhao, Yufeng Zou, Shuangyu Ma, Jun Qi, Dengyong Liu

المصدر: CyTA - Journal of Food, Vol 19, Iss 1, Pp 163-173 (2021)

مصطلحات موضوعية: smoked chicken, volatile compounds, odor-activity values, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345

URL الوصول: https://doaj.org/article/0ea7f0088c0d4c01b62f0b52bec54031

المؤلفون: Hong Chang, Ying Wang, Qiang Xia, Daodong Pan, Jun He, Haimeng Zhang, Jinxuan Cao

المصدر: Poultry Science, Vol 100, Iss 1, Pp 377-387 (2021)

مصطلحات موضوعية: sugar-smoked chicken, lipid oxidation, volatile fingerprinting, E-nose, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0032579120307112; https://doaj.org/toc/0032-5791

URL الوصول: https://doaj.org/article/c76acd6ec96d4430859263b14aec9eea

المؤلفون: Wensheng Yao, Yingxuan Cai, Dengyong Liu, Zhinan Zhao, Zhenghao Zhang, Shuangyu Ma, Mingcheng Zhang, Hao Zhang

المصدر: Poultry Science, Vol 99, Iss 12, Pp 7192-7201 (2020)

مصطلحات موضوعية: HS–GC–IMS, smoked chicken, poultry product, volatile compound, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0032579120306404; https://doaj.org/toc/0032-5791

URL الوصول: https://doaj.org/article/d2a6ca0c5c124db79e84a0c47f530f8c

المؤلفون: Qiang Wang, Qian Chen, Jianhang Xu, Fangda Sun, Haotian Liu, Baohua Kong

المصدر: Foods, Vol 11, Iss 559, p 559 (2022)

مصطلحات موضوعية: smoked chicken leg, modified atmosphere packaging, CO 2 concentration, bacterial community, single-molecule real-time sequencing, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/11/4/559; https://doaj.org/toc/2304-8158; https://doaj.org/article/20516e05b1f64a4cbb46ec4d20191957

الاتاحة: https://doi.org/10.3390/foods11040559
https://doaj.org/article/20516e05b1f64a4cbb46ec4d20191957

المؤلفون: S., A., R., A., K, Sen, Fairoze, Nadeem, Muthukumar, M., Naveena, B.M., Reddy, G. V. Bhaskar

المصدر: Journal of Meat Science; Vol. 16 No. 1 And 2 (2021): Journal Of Meat Science Dec (2021); 56-60 ; 2581-6616 ; 0975-5209

مصطلحات موضوعية: Cured and smoked chicken legs, Dipping, Injection, Tumbling, Marination, Quality characteristics

وصف الملف: application/pdf

Relation: https://acspublisher.com/journals/index.php/jms/article/view/1526/1509; https://acspublisher.com/journals/index.php/jms/article/view/1526

الاتاحة: https://acspublisher.com/journals/index.php/jms/article/view/1526

المؤلفون: Bo Wang, Hongyao Yang, Fenggui Lu, Fangzhu Yu, Xiaodan Wang, Yufeng Zou, Dengyong Liu, Jianbo Zhang, Wenyun Xia

المصدر: Poultry Science, Vol 100, Iss 11, Pp 101447- (2021)

مصطلحات موضوعية: colorimetric card, smoked chicken thighs, color, sugar-smoked, machine vision, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0032579121004703; https://doaj.org/toc/0032-5791

URL الوصول: https://doaj.org/article/866f30ec905d4ba5a99955a52a28b1d0

المؤلفون: Hong Chang, Changyu Zhou, Jun He, Daodong Pan, Ying Wang, Xin Zhang, Jinxuan Cao

المصدر: Poultry Science, Vol 100, Iss 3, Pp 100937- (2021)

مصطلحات موضوعية: Chinese sugar-smoked chicken, brown color, UV-VIS, FT-IR, HPLC–MS/MS, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0032579120309883; https://doaj.org/toc/0032-5791

URL الوصول: https://doaj.org/article/c4e6967426014c42a4cf51884622a1eb

المؤلفون: Sebila Rekanović, Ifet Šišić, Elvisa Hodžić

المصدر: MESO: Prvi hrvatski časopis o mesu
Volume XVII
Issue 6

مصطلحات موضوعية: dimljena piletina, izmijenjeni postupak dimljenja, PAH spojevi, pollo aumicato, processo di aumicatura modicato, composti PAH, pollo ahumado, el procedimiento de ahumado modicado, compuestos HAP, geräucherte Hähnchenbrust, verändertes Räucherungsverfahren, PAK-Verbindungen, smoked chicken, changed smoking process, polycyclic aromatic hydrocarbons

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______951::a762a9dc9b7163635ed8a89a5fc541b9
https://hrcak.srce.hr/152386

المؤلفون: Rao, K H, Anjaneyulu, A S R, Singh, R R B, Dubey, P C, Yadav, P L

المصدر: The Indian Journal of Animal Sciences; Vol. 69 No. 6 (1999) ; 0367-8318

مصطلحات موضوعية: Broiler spent hens, Carcass components, Edible byproducts, Quality attributes, Smoked chicken sausages, Whey protein concentrate

وصف الملف: application/pdf

Relation: https://epubs.icar.org.in/index.php/IJAnS/article/view/20655/10492; https://epubs.icar.org.in/index.php/IJAnS/article/view/20655

الاتاحة: https://epubs.icar.org.in/index.php/IJAnS/article/view/20655

المؤلفون: Filipović, Ivana, Kozačinski, Lidija, Jacxsens, Liesbeth, Rajković, Andreja, Njari, Bela, Bystrický, Pavel, Zdolec, Nevijo

المساهمون: Nagy, Jozef, Popelka, Peter

مصطلحات موضوعية: CCP, hazars analysis, smoked chicken leg

URL الوصول: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::db60eedd46348f24632342819b33c13e
https://www.bib.irb.hr/394711

المؤلفون: Ivana Filipović, Lidija Kozačinski, L Jacxsens, A Rajković, Bela Njari, Pavel Bystricky

المصدر: MESO: Prvi hrvatski časopis o mesu
Volume XI
Issue 3

مصطلحات موضوعية: CCP, HACCP, hazard analysis, smoked chicken leg

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______951::0bcb224ba72fb5a1b87748da160de742
https://hrcak.srce.hr/52441

المؤلفون: Akakpo, A, Edikou, S, Diantom, A, Osseyi, E

المصدر: African Journal of Food, Agriculture, Nutrition and Development (ISSN: 1684-5358) Vol 20 Num 6

مصطلحات موضوعية: smoked chicken, traditional smoking, process, traditional oven, Lomé, poulet fumé, fumage traditionnel, procédé, fumoir traditionnel

جغرافية الموضوع: Origin of publication: Kenya

وصف الملف: html

Relation: http://www.ajfand.net/; http://www.bioline.org.br/nd; http://www.bioline.org.br/abstract?id=nd20103

الاتاحة: http://www.bioline.org.br/abstract?id=nd20103

المؤلفون: Baeta, Marlene Emefa

مصطلحات موضوعية: Ghana, smoked chicken, marketing strategy

وصف الملف: application/pdf

Relation: http://hdl.handle.net/20.500.11988/94

الاتاحة: https://hdl.handle.net/20.500.11988/94

المؤلفون: Melaika, Lukas

المساهمون: Valatkevičienė, Židronė

مصطلحات موضوعية: smoked chicken, added sugar, catering products

وصف الملف: application/pdf

Relation: http://ktu.oai.elaba.lt/documents/16140327.pdf; http://ktu.lvb.lt/KTU:ELABAETD16140327&prefLang=en_US

الاتاحة: http://ktu.oai.elaba.lt/documents/16140327.pdf
http://ktu.lvb.lt/KTU:ELABAETD16140327&prefLang=en_US

Additional Titles: PAH-s content in the changed smoking process of the chicken breast
Gehalt von polyzyklischen aromatischen Kohlenwasserstoen (PAK) bei veränderten Bedingungen der Räucherung von Hähnchenbrust
Contenuto dei composti di PAH nel petto di pollo aumicato mediante un processo di aumicatura modi'cato
El contenido de los compuestos orgánicos HAP Mientras el ahumado modi'cado de la pechuga de pollo

المؤلفون: Sebila Rekanović, Ifet Šišić, Elvisa Hodžić

المصدر: MESO: Prvi hrvatski časopis o mesu; ISSN 1332-0025 (Print); ISSN 1848-8323 (Online); Volume XVII; Issue 6

مصطلحات الفهرس: dimljena piletina; izmijenjeni postupak dimljenja; PAH spojevi, smoked chicken; changed smoking process; polycyclic aromatic hydrocarbons, geräucherte Hähnchenbrust; verändertes Räucherungsverfahren; PAK-Verbindungen, pollo aumicato; processo di aumicatura modicato; composti PAH, pollo ahumado; el procedimiento de ahumado modicado; compuestos HAP, text, info:eu-repo/semantics/other, info:eu-repo/semantics/publishedVersion