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SURVEY OF PEANUT FUNGAL CONTAMINATION AND ITS RELATIONSHIP WITH AMBIENT CONDITIONS IN THE BAZAR OF ZANJAN

Author(s): R. Rostami ، K. Naddafi ، A. Aghamohamadi ، H. Najafi saleh ، M. Fazlzadeh davil
Pirotski kachkaval

Author(s): Zora Mijačević | Snežana Bulajić | Tatjana Božić | Gordana Niketić
Genetic Variation among Baluchi Sheep Population Using Microsatellite Markers

Author(s): S. Esmail Khanian | A. Negati Javaremi | F. Afraz | P. Daneshyar | S. Ghanbari
The Effects of Different Salting Methods on Extract Loss from Rainbow Trout

Author(s): Mustafa Ünlüsayin*, Ruhan Erdilal, Bahar Gümüş and Hayri Gülyavuz
Effect of Freezing Conditions on the Ripening Process and the Quality of Cheese

Author(s): Arnold Reps | Krystyna Wisniewska | Irmina Jarmul | Anna Brakoniecka-Sikorska
Development of low fat UF cheese technology

Author(s): Jelena Miočinović | Predrag Puđa | Zorica Radulović | Vladimir Pavlović | Zorana Miloradović | Mira Radovanović | Dušanka Paunović
Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting

Author(s): Garrido, Rubén | Gómez, María | Franco, Inmaculada | Carballo, Javier
Physical, chemical and technological traits of dry-cured ham of Cinta Senese pigs reared outdoors and indoors

Author(s): Carolina Pugliese | Oreste Franci | Anna Acciaioli | Riccardo Bozzi | Gustavo Campodoni | Francesco Sirtori | Gustavo Gandini
A study of chemical profiles and appearance of white crystals in Istrian dry-cured ham: effect of desalting

Author(s): Marina Krvavica | Sanja Vidaček | Miljenko Konjačić | Karmen Botka-Petrak | Tomislav Petrak | Jelena Đugum | Sanja Kolarić | Helga Medić
Sensory profiling of Dalmatian dry-cured ham under different temperature conditions

Author(s): Ivica Kos | Romano Božac | Ana Kaić | Nikolina Kelava | Miljenko Konjačić | Zlatko Janječić
Influence of ham weight, trimming and pressing on Istrian dry-cured ham seasoning loss

Author(s): Danijel Karolyi | Kresˇimir Salajpal | Marija Dikic | Ivan Juric | Antun Kostelic
Induction of tumours by Indian dietary constituents.

Author(s): Balachandran B | Sivaramkrishnan V
Solubility of Solar Dried Jameed

Author(s): Jihad M. Quasem | Ayman Suliman Mazahreh | Ibrahim Abdullah Afaneh | Amer Al Omari
Influence of curd particles washing on the composition of curd made of milk in which co aggregates were formed

Author(s): Jovanović Snežana T. | Maćej Ognjen D. | Denin-Đurđević Jelena D.
Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle

Author(s): Telis Vânia Regina Nicoletti | Romanelli Pedro Fernando | Gabas Ana Lúcia | Telis-Romero Javier
Lecevacki cheese

Author(s): Siniša Matutinović | Ante Rako | Samir Kalit | Jasmina Havranek
Traditional Fish Handling and Preservation in Nigeria

Author(s): C.C. Tawari | J.F.N. Abowei
Systemic hypertension and associated factors in school adolescents

Author(s): Salma B. Galal | Soheir A. Fahmy | Somia Lashine | Nahed Abdel-Fattah | Mohammed Omar Galal
Systemic hypertension and associated factors in school adolescents

Author(s): Salma B. Galal | Soheir A. Fahmy | Somia Lashine | Nahed Abdel-Fattah | Mohammed Omar Galal
Dry-cured ham Kraški pršut seasoning losses as affected by PRKAG3 and CAST polymorphisms

Author(s): Martin Škrlep | Marjeta Čandek-Potokar | Véronique Santé-Lhoutellier | Pere Gou
THE CLASSIC WAY OF FISH PROCESSING

Author(s): Đurica Kalember | Tatjana Jelen
Efecto de la transicion adenina/guanina del gen de la prolactina bovina sobre características de importancia en producción lechera

Author(s): Jos Juli n Echeverri Zuluaga | Neil Aldrin V zquez Araque | Yuliana Marcela Gallo Garc a
Patented Microencapsulation Techniques And Its Application

Author(s): Garg Tarun*, Singh Onkar, Arora Saahil, Murthy RSR
Weight Loss in the Processing of Dry-cured Mutton: Effect of Age, Gender and Processing Technology

Author(s): Marina Krvavica | Boro Mioč | Miljenko Konjačić | Emilija Friganović | Amir Ganić | Andrijana Kegalj
An Assessment into Physical and Proximate Analysis of Processed Locust Bean (Parkia biglobosa) Preserved with Common Salt

Author(s): I.T. Ademola | R.A. Baiyewu | E.A. Adekunle | M.B. Omidiran | F.G. Adebawo
Dy and umided salting of fillets of pacu (piaractus mesopotamicus)Salga seca e úmida de filés de pacu (piaractus mesopotamicus)

Author(s): Jakeline Marcela Azambuja de Freitas | Letícia Hayashi Higuchi | Aldi Feiden | Márcia Luzia Ferrarezi Maluf | Jackeline Marcante Dallagnol | Wilson Rogério Boscolo
Quality traits of fallow deer (Dama dama) dry-cured hams

Author(s): M. Morgante | R. Valusso | P. Pittia | L.A. Volpelli | E. Piasentier
An Assessment into Physical and Proximate Analysis of Processed Locust Bean (Parkia biglobosa) Preserved with Common Salt

Author(s): I.T. Ademola | R.A. Baiyewu | E.A. Adekunle | M.B. Omidiran | F.G. Adebawo
Fish Spoilage Mechanisms and Preservation Techniques: Review

Author(s): Abdel E. Ghaly | D. Dave | S. Budge | M. S. Brooks

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