Found: 11
Select item for more details and to access through your institution.
THE EFFECT OF NITRITE USE IN MEAT PRODUCTS ON HUMAN HEALTH.
- Published in:
- Knowledge: International Journal, 2024, v. 63, n. 3, p. 271
- By:
- Publication type:
- Article
INSTRUMENTAL ANALYSIS OF COLOR DURING STORAGE IN DRY-CURED PORK LOIN PRODUCED WITH SWISS CHARD POWDER.
- Published in:
- Knowledge: International Journal, 2023, v. 61, n. 3, p. 411
- By:
- Publication type:
- Article
The effect of Swiss chard powder and starter cultures on color development and stability in dry cured pork loin.
- Published in:
- Meat Technology, 2023, v. 64, n. 2, p. 407, doi. 10.18485/meattech.2023.64.2.78
- By:
- Publication type:
- Article
EFFECT OF SWISS CHARD POWDER AND STARTER CULTURE ON SENSORY PROPERTIES OF DRY-CURED PORK LOIN.
- Published in:
- Knowledge: International Journal, 2022, v. 52, n. 2, p. 373
- By:
- Publication type:
- Article
POSITIVE EFFECTS OF STARTER CULTURES ON SENSORY CHARACTERISTICS OF MEAT PRODUCTS.
- Published in:
- Knowledge: International Journal, 2021, v. 47, n. 3, p. 443
- By:
- Publication type:
- Article
NUTRITIONAL POTENTIAL OF THE MODIFIED EGGS WITH BIOACTIVE COMPONENTS.
- Published in:
- Macedonian Journal of Animal Science, 2020, v. 10, n. 1/2, p. 17, doi. 10.54865/mjas20101-2017gj
- By:
- Publication type:
- Article
CHEMICAL AND FATTY ACID COMPOSITION OF POULTRY MEAT AND PORK FATBACK AS A RAW MATERIAL FOR THE PRODUCTION OF FRANKFURTERS.
- Published in:
- Macedonian Journal of Animal Science, 2020, v. 10, n. 1/2, p. 23, doi. 10.54865/mjas20101-2023b
- By:
- Publication type:
- Article
Smoke and smoked fish production.
- Published in:
- Meat Technology, 2019, v. 60, n. 1, p. 37, doi. 10.18485/meattech.2019.60.1.6
- By:
- Publication type:
- Article
POSITIVE IMPACT OF FREQUENT MILK AND DAIRY PRODUCTS CONSUMPTION ON BONE MINERAL DENSITY OF OVER 50-AGED MACEDONIAN WOMEN.
- Published in:
- Food & Environment Safety, 2018, v. 17, n. 2, p. 213
- By:
- Publication type:
- Article
Effect of genotype on physico-chemical characteristics of rabbit meat.
- Published in:
- Meat Technology, 2017, v. 58, n. 1, p. 10
- By:
- Publication type:
- Article
FATTY ACID COMPOSITION OF OSTRICH (STRUTHIO CAMELUS) ABDOMINAL ADIPOSE TISSUE.
- Published in:
- Macedonian Veterinary Review, 2015, v. 38, n. 1, p. 53, doi. 10.14432/j.macvetrev.2014.11.028
- By:
- Publication type:
- Article