Found: 10
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Effect of different protein sources (plant, cricket powder and microalgae) on the technological and functional properties and sensory characteristics of pork meatballs.
- Published in:
- Meat Technology, 2024, v. 65, n. 1, p. 25, doi. 10.18485/meattech.2024.65.1.3
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- Article
QUALITY AND SAFETY ASPECTS OF TRADITIONALLY AIR-DRIED AND NITRITE-FREE MEAT PRODUCT WITH REDUCED SALT LEVEL.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2023, v. 47, n. 2, p. 157, doi. 10.35219/foodtechnology.2023.2.10
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- Article
Healthy vegetable oils and ingredients for reduced pork back fat content and evaluation of their impact on the nutritional aspects of comminuted cooked sausages.
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- Journal of Central European Agriculture, 2023, v. 24, n. 1, p. 72, doi. 10.5513/JCEA01/24.1.3715
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- Article
Application of functional additives in ice cream production.
- Published in:
- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 12
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- Article
The gradual development of quality complex of Bulgarian dry-cured ham during aging under natural climatic conditions.
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- Scientific Works of UFT - Plovdiv, 2019, v. 66, p. 16
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- Article
IMPROVEMENT OF TEXTURE PROFILE ATTRIBUTES OF COOKED SAUSAGE TYPE "KRENVIRSH".
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- Bulgarian Journal of Agricultural Science, 2017, v. 23, n. 2, p. 338
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- Article
Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by Differential Scanning Calorimetry.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Food Science & Technology, 2022, v. 79, n. 1, p. 67, doi. 10.15835/buasvmcn-fst:2021.0041
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- Article
EVOLUTION OF SAFETY AND QUALITY ASPECTS OF DRY-CURED HAM DURING AGING UNDER NATURAL CLIMATIC CONDITIONS.
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- Journal of Hygienic Engineering & Design, 2020, v. 31, p. 53
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- Article
EFFECT OF TYPE AND LEVEL OF COLLAGEN SUPPLEMENTS ON MORPHOLOGICAL CHARACTERISTICS OF COOKED SAUSAGES.
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- Journal of Hygienic Engineering & Design, 2020, v. 30, p. 40
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- Article
INULIN AND LENTIL FLOUR AS FAT REPLACERS IN MEAT-VEGETABLE PÂTÉ - A MIXTURE DESIGN APPROACH.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 3, p. 5, doi. 10.34302/cptjfst/2019.11.3.1
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- Article