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The effect of inulin supply to high‐fat diet rich in saturated fatty acids on pork quality and profile of sarcoplasmic protein in meat exudate.
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- Journal of Animal Physiology & Animal Nutrition, 2019, v. 103, n. 2, p. 593, doi. 10.1111/jpn.13039
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- Article
THE EFFECTS ON THE QUALITY OF POULTRY MEAT OF SUPPLEMENTING FEED WITH ZINC-METHIONINE COMPLEX.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2020, v. 19, n. 1, p. 73, doi. 10.17306/j.afs.0756
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- Article
Applications of Biosensors for Meat Quality Evaluations.
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- Sensors (14248220), 2021, v. 21, n. 22, p. 7430, doi. 10.3390/s21227430
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- Article
Fungal Biostarter Effect on the Quality of Dry-Aged Beef.
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- Foods, 2023, v. 12, n. 6, p. 1330, doi. 10.3390/foods12061330
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- Article
Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat.
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- Foods, 2021, v. 10, n. 7, p. 1610, doi. 10.3390/foods10071610
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- Article
Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat.
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- Foods, 2021, v. 10, n. 7, p. 1537, doi. 10.3390/foods10071537
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- Article
Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking.
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- Foods, 2020, v. 9, n. 7, p. 869, doi. 10.3390/foods9070869
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- Article
Can Bioelectrical Impedance Analysis (BIA) Be Used to Predict Pig's Meat Quality In Vivo?
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- Applied Sciences (2076-3417), 2022, v. 12, n. 23, p. 12035, doi. 10.3390/app122312035
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- Article
Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 18, p. 9267, doi. 10.3390/app12189267
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- Article
Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium.
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- Archives Animal Breeding / Archiv Tierzucht, 2017, v. 60, n. 2, p. 105, doi. 10.5194/aab-60-105-2017
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- Article
Determinants of the Sensory Quality of Półgęsek Relation to Volatile Compounds and Chemical Composition.
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- Polish Journal of Food & Nutrition Sciences, 2017, v. 67, n. 4, p. 283, doi. 10.1515/pjfns-2016-0031
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- Article
ANALYSIS OF A RELATIONSHIP BETWEEN THE MICROSTRUCTURE OF PORK MEAT AFTER HEAT TREATMENT AND ITS TECHNOLOGICAL AND SENSORY QUALITY.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 1, p. 37
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- Article
EFFECT OF pH<sub>24</sub> AND INTRAMUSCULAR FAT CONTENT ON TECHNOLOGICAL AND SENSORY QUALITY OF PORK.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 1, p. 43
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- Article
WPŁYW DODATKU INULINY NA JAKOŚĆ SORBETÓW OWOCOWYCH I WARZYWNYCH.
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- Zywnosc, 2020, v. 27, n. 3, p. 66, doi. 10.15193/zntj/2020/124/348
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- Article
AN ASSESSMENT OF MEAT PRODUCTS WITH ADDED SELECTED BIOACTIVE SUBSTANCES.
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- Zywnosc, 2020, v. 27, n. 2, p. 107, doi. 10.15193/zntj/2020/123/338
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- Article
ZASTOSOWANIE BŁONNIKA POKARMOWEGO O ZRÓŻNICOWANEJ DŁUGOŚCI WŁÓKIEN DO PODWYŻSZENIA JAKOŚCI WĘDLIN WYPRODUKOWANYCH Z MIĘSA WADLIWEGO.
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- Zywnosc, 2018, v. 25, n. 2, p. 34, doi. 10.15193/ZNTJ/2018/115/231
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- Article
Technological and sensory pork quality in relation to muscle and drip loss protein profiles.
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- European Food Research & Technology, 2012, v. 234, n. 5, p. 883, doi. 10.1007/s00217-012-1705-z
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- Article
Myofibrillar Protein Profile of the Breast Muscle in Turkeys as a Response to the Variable Ratio of Limiting Amino Acids in Feed.
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- Agriculture; Basel, 2024, v. 14, n. 2, p. 197, doi. 10.3390/agriculture14020197
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- Article
Variability in nutritional value of traditional goose meat product.
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- Animal Science Papers & Reports, 2018, v. 36, n. 4, p. 405
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- Article
The genetic background of slaughter value and quality of goose meat - a review.
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- Animal Science Papers & Reports, 2018, v. 36, n. 3, p. 245
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- Article
Fatty acid profile of meat of seasonally fed slow-growing rabbits.
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- Animal Science Papers & Reports, 2017, v. 35, n. 3, p. 265
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- Article
Effect of calpastatin gene (CAST) polymorphism on pork quality.
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- Animal Science Papers & Reports, 2016, v. 34, n. 1, p. 61
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- Article