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CHARACTERIZATION OF A SAUSAGE ASSORTMENT MADE FROM BEEF AND PORK LIVER: A COMPARATIVE STUDY.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 175
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- Article
QUANTITATIVE CHARACTERISATION OF CHICKEN BREAST OPTIMISED WITH DIFFERENT AMOUNTS OF BRINE.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 171
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- Article
COMPARATIVE STUDY OF THE EFFECT OF DRY AND WET AGING ON BEEF MEAT COLOUR PARAMETERS DURING MATURATION.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 165
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- Article
STUDIES ON THE MORPHOLOGICAL CHANGES OF BEEF DURING FREEZING PROCESSES.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 153
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- Article
SENSORY CHARACTERISATION OF SHEEP PASTRAMI PRODUCED WITH DIFFERENT TECHNOLOGICAL PARAMETERS.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2022, v. 65, n. 2, p. 195
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- Article
EFFECT OF AGING TIME, METHOD AND TEMPERATURE ON BEEF QUALITY INDICATORS.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2022, v. 65, n. 1, p. 65
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- Article
RESEARCH ON CHANGES IN PORK QUALITY PARAMETERS FOLLOWING DIFFERENT AGING PROCESSES.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2022, v. 65, n. 1, p. 39
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- Article
THE ROLE OF SENSORY EVALUATION IN FOOD QUALITY CONTROL, FOOD RESEARCH AND DEVELOPMENT: A CASE OF CREAM CHEESE STUDY.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2021, v. 64, n. 2, p. 271
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- Article
INFLUENCE OF TECHNOLOGICAL PARAMETERS ON THE SENSORY QUALITY OF SMOKED PORK CHOP SAMPLES.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2021, v. 64, n. 2, p. 205
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- Article
THE INFLUENCE OF TECHNOLOGICAL PARAMETERS ON THE SENSORY QUALITY OF PORK PATÉ.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2021, v. 64, n. 1, p. 57
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- Article
THE IMPORTANCE OF TECHNOLOGICAL PARAMETERS ON THE SENSORY QUALITY OF SMOKED MACKEREL.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2021, v. 64, n. 1, p. 51
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- Article
THE IMPACT OF FRUIT FIBER ON MEAT PRODUCTS: A MINI REVIEW.
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- Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 481
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- Article
EVALUATION OF THE IMPACT OF ARTIFICIAL ADDITIVE ON PHYSICOCHEMICAL QUALITY PARAMETERS IN A FUNCTIONAL MEAT PRODUCT WITH HETEROGENEOUS STRUCTURE.
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- Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 443
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- Article
THE IMPACT OF BONE BROTH ADDITION ON THE SENSORY ACCEPTABILITY OF ASSORTED MEAT PRODUCTS WITH HETEROGENEOUS STRUCTURE.
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- Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 414
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- Article
QUALITATIVE DIFFERENCES CAUSED BY THE ADDITION OF LIQUID SMOKE IN MEAT PRODUCTS WITH DIFFERENT STRUCTURES COMPARED TO TRADITIONAL SMOKING.
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- Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 404
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- Article
IMPACT OF BONE BROTH ON PROTEIN CONTENT, COLOR, AND CONSUMER PREFERENCES IN EMULSIFIED CHICKEN AND TURKEY FRANKFURTERS.
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- Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 395
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- Article
IMPACT OF DISODIUM DIPHOSPHATE ON THE COLORIMETRIC PROFILE IN A MEAT PRODUCT WITH HETEROGENEOUS STRUCTURE: AN ANALYSIS IN ACTUAL TECHNOLOGY.
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- Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 389
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- Article
ENHANCING ANTIOXIDANT CAPACITY IN FUNCTIONAL MEAT PRODUCTS THROUGH INFUSION WITH SEA BUCKTHORN OIL TO COMBAT INHERENT ANTIOXIDANT DEFICIENCY.
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- Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 366
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- Article
SMOKING TEMPERATURE CHARACTERISTICS AND INFLUENCE OF QUALITY INDICATORS ON PHYTOPHAGUS FILLET (Hypophthalmichthys molitrix).
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- Scientific Papers. Series D. Animal Science, 2023, v. 66, n. 2, p. 512
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- Article
PHYSICO-CHEMICAL AND SENSORY EVALUATION OF THREE TYPES OF PORK MORTADELLA MANUFACTURED IN THE IULS MEAT PROCESSING MICROSECTION.
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- Scientific Papers. Series D. Animal Science, 2023, v. 66, n. 2, p. 527
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- Article
SENSORIAL CHARACTERIZATION OF MUTTON PRODUCTS IN MEMBRANE MADE IN THE MEAT PROCESSING.
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- Scientific Papers. Series D. Animal Science, 2023, v. 66, n. 2, p. 453
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- Article
DEVELOPMENT OF A FUNCTIONAL MEAT PRODUCT WITH SEA BUCKTHORN OIL AND ANALYSIS OF ITS SENSORY AND PHYSICOCHEMICAL QUALITY.
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- Scientific Papers. Series D. Animal Science, 2023, v. 66, n. 1, p. 370
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- Article
INFLUENCE OF QUANTITIES OF RAW MATERIALS AND MATURATION TIME ON THE SENSORY QUALITY OF DRIED BABIC SAUSAGES.
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- Scientific Papers. Series D. Animal Science, 2022, v. 65, n. 2, p. 357
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- Article
INFLUENCE OF INJECTION LEVEL AND QUANTITIES OF BRINE INGREDIENTS ON THE SENSORY QUALITY OF BEEF PASTRAMI.
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- Scientific Papers. Series D. Animal Science, 2022, v. 65, n. 1, p. 481
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- Article
The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review.
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- Foods, 2023, v. 12, n. 6, p. 1341, doi. 10.3390/foods12061341
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- Article