Estimating the effect of moving meat-free products to the meat aisle on sales of meat and meat-free products: A non-randomised controlled intervention study in a large UK supermarket chain.
- Published in:
- 2021
- By:
- Publication type:
- journal article
Works matching DE "MEATBALLS"
Results: 236
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Preparation of Chitosan Oleogel from Capillary Suspension and Its Application in Pork Meatballs.
- Published in:
- Gels (2310-2861), 2024, v. 10, n. 12, p. 826, doi. 10.3390/gels10120826
- By:
- Publication type:
- Article
3
Effects of Organic Acid Treatments and Modified Atmosphere Packaging on the Presence of Staphylococcus aureus and Escherichia coli O157:H7 and Shelf-life in Meatballs.
- Published in:
- Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi, 2024, v. 17, n. 3, p. 203, doi. 10.30607/kvj.1465935
- By:
- Publication type:
- Article
4
不同解冻方式的狮子头调理食品品质比较.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 12, p. 281, doi. 10.13982/j.mfst.1673-9078.2024.12.1342
- By:
- Publication type:
- Article
5
响应面法优化猪肉/鱼肉复合调理狮子头的加工工艺.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 7, p. 227, doi. 10.13982/j.mfst.1673-9078.2023.7.0738
- By:
- Publication type:
- Article
6
不同肥瘦比和烹制时间对狮子头猪肉丸特征挥发性 风味成分的影响.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 6, p. 257, doi. 10.13982/j.mfst.1673-9078.2022.6.0784
- By:
- Publication type:
- Article
7
偏最小二乘回归分析市售牛肉丸感官特性与挥发性 风味化合物的关系.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 3, p. 276, doi. 10.13982/j.mfst.1673-9078.2022.3.0718
- By:
- Publication type:
- Article
8
Kualitas kimia bakso daging itik afkir (Anasplathyryncos) yang disubstitusi filler tepung edamame (Glycine max (L) Merril).
- Published in:
- Indonesian Journal of Animal & Veterinary Sciences / Jurnal Ilmu Ternak dan Veteriner, 2020, v. 25, n. 4, p. 218
- By:
- Publication type:
- Article
9
Chemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filler.
- Published in:
- Indonesian Journal of Animal & Veterinary Sciences / Jurnal Ilmu Ternak dan Veteriner, 2020, v. 25, n. 4, p. 190, doi. 10.14334/jitv.v25i4.2514
- By:
- Publication type:
- Article
10
The Effect of Microbial Transglutaminase (MTGase) Enzyme on Physical, Sensorial and Nutritional Properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) Meatballs.
- Published in:
- Journal of Agricultural Faculty of Gaziosmanpasa University / Gazi Osman Pasa Üniversitesi Ziraat Fakültesi Dergisi, 2023, v. 40, n. 1, p. 41, doi. 10.55507/gopzfd.1219841
- By:
- Publication type:
- Article
11
Una nariz con muchas versiones. Un cambio de mirada que permite reconocer los consumos culturales de los estudiantes en el primer ciclo y resignificar sus diferentes modos de leer.
- Published in:
- Toldo de Astier, 2023, v. 14, n. 27, p. 1
- By:
- Publication type:
- Article
12
Effect of Addition Tempeh Flour on Calcium, Protein, Water Content and Acceptance in Catfish Meatballs.
- Published in:
- Malaysian Journal of Medicine & Health Sciences, 2023, v. 19, n. 4, p. 28, doi. 10.47836/mjmhs19.4.6
- By:
- Publication type:
- Article
13
Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation.
- Published in:
- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2022, v. 36, n. 3, p. 399, doi. 10.15316/SJAFS.2022.052
- By:
- Publication type:
- Article
14
Combined Effect of Herbal Essential Oil Emulsions and Chitosan Coatings in Conserving Physicochemical and Microbiological Quality of Fish Meatballs.
- Published in:
- Pakistan Journal of Agricultural Sciences, 2025, v. 62, n. 1, p. 121, doi. 10.21162/PAKJAS/25.247
- By:
- Publication type:
- Article
15
Study Shows Safest Ways To Cook Meatballs.
- Published in:
- Agricultural Research, 2017, v. 65, n. 2, p. 1
- By:
- Publication type:
- Article
16
ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 340, doi. 10.15237/gida.GD19015
- By:
- Publication type:
- Article
17
SOME QUALITY CHARACTERISTICS of FISH MEATBALLS MANUFACTURED with DIFFERENT VEGETABLE-BASED FLOURS.
- Published in:
- GIDA: The Journal of Food, 2015, v. 40, n. 2, p. 1, doi. 10.15237/gida.GD14058
- By:
- Publication type:
- Article
18
DETERMINATION of SOME QUALITY PROPERTIES and NUTRITIONAL COMPOSITION of TURKISH RAW MEAT BALL PRODUCED WITH MARINATED ATLANTIC BONITO.
- Published in:
- GIDA: The Journal of Food, 2014, v. 39, n. 2, p. 63, doi. 10.5505/gida.79188
- By:
- Publication type:
- Article
19
CHEMICAL COMPOSITION, COLOUR and TEXTURAL PROPERTIES of AKÇAABAT MEATBALL: A TRADITIONAL TURKISH MEAT PRODUCT.
- Published in:
- GIDA: The Journal of Food, 2013, v. 38, n. 4, p. 191, doi. 10.5505/gida.2013.58066
- By:
- Publication type:
- Article
20
Storage study of chicken meatballs incorporated with green cabbage ( Brassica olerecea ) at refrigeration temperature (4 ± 1°C) under aerobic packaging.
- Published in:
- Journal of Applied Animal Research, 2016, v. 44, n. 1, p. 409, doi. 10.1080/09712119.2015.1091328
- By:
- Publication type:
- Article
21
Effect of Processing Temperature on Meatballs under Dynamic Storage Condition Using Evaluation of the Arrhenius Model.
- Published in:
- Journal of Agricultural Science & Technology, 2023, v. 25, n. 2, p. 379, doi. 10.52547/jast.25.2.379
- By:
- Publication type:
- Article
22
Protease and lipase activity of Staphylococcus aureus obtained from meat, chicken and meatball samples.
- Published in:
- Gazi University Journal of Science, 2010, v. 23, n. 4, p. 381
- Publication type:
- Article
23
OPTIMIZING MICRO, SMALL, AND MEDIUM BUSINESS ASSISTANCE PROGRAMS IN THE FOOD SECTOR.
- Published in:
- Indonesian Journal of Business & Entrepreunership, 2024, v. 10, n. 2, p. 422, doi. 10.17358/IJBE.10.2.422
- By:
- Publication type:
- Article
24
北京市售畜禽肉类预制菜和方便菜肴中多元素 含量分析及有害元素健康风险评价
- Published in:
- Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue, 2025, v. 15, n. 4, p. 598, doi. 10.20236/j.CJIAC.2025.04.018
- By:
- Publication type:
- Article
25
Effect of fat level and type of legume flours on the quality characteristics of sheep meatballs.
- Published in:
- Journal of Agroalimentary Processes & Technologies, 2021, v. 27, n. 1, p. 1
- By:
- Publication type:
- Article
26
配方工艺对黑豆豆腐肉丸品质的影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 8, p. 74, doi. 10.12161/j.issn.1005-6521.2023.08.011
- By:
- Publication type:
- Article
27
复热方式对黑豆豆腐肉丸品质的影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 7, p. 53, doi. 10.12161/j.issn.1005-6521.2023.07.008
- By:
- Publication type:
- Article
28
响应面法优化黑椒蜜汁鸡肉丸子配方.
- Published in:
- Food Research & Development, 2022, v. 43, n. 8, p. 140, doi. 10.12161/j.issn.1005-6521.2022.08.019
- By:
- Publication type:
- Article
29
糖基脂肪替代物在低脂鸡肉丸中的 应用研究.
- Published in:
- Food Research & Development, 2022, v. 43, n. 4, p. 115, doi. 10.12161/j.issn.1005-6521.2022.04.017
- By:
- Publication type:
- Article
30
The Effect of Tempeh Gembus Substitution on Protein Content, Calcium, Protein Digestibility and Organoleptic Quality of Meatballs.
- Published in:
- Current Research in Nutrition & Food Science, 2019, v. 7, n. 3, p. 828, doi. 10.12944/CRNFSJ.7.3.22
- By:
- Publication type:
- Article
31
PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF RABBIT MEATBALLS MARINATED IN TAMARILLO JUICE (SOLANUM BETACEUM).
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, p. 84
- By:
- Publication type:
- Article
32
THE INFLUENCE OF QUINOA (CHENOPODIUM QUINOA WILLD.) FLOUR ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF BEEF MEATBALL.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 280
- By:
- Publication type:
- Article
33
REDUCING FAT UPTAKE DURING DEEP-FRYING OF MINCED CHICKEN MEAT-BALLS BY COATING THEM WITH DIFFERENT MATERIALS, EITHER ALONE OR IN COMBINATION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 331
- By:
- Publication type:
- Article
34
THE EFFECT OF WATER-SOLUBLE ROSEMARY EXTRACT, SODIUM ERYTHORBATE, THEIR MIXTURE AND PACKAGING METHOD ON THE QUALITY OF TURKEY MEATBALLS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 318
- By:
- Publication type:
- Article
35
DEVELOPMENT OF MEATBALLS FROM FINFISH, PRAWNS AND MOLLUSKS: QUALITY AND SENSORY ANALYSIS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 2, p. 209
- By:
- Publication type:
- Article
36
Satiation and Satiety in High-fiber Meatball Consumption.
- Published in:
- Indian Journal of Public Health Research & Development, 2019, v. 10, n. 8, p. 1492, doi. 10.5958/0976-5506.2019.02111.9
- By:
- Publication type:
- Article
37
Are online meatball restaurants in Indonesia committed to their declared Halal label?
- Published in:
- Veterinary World, 2024, v. 17, n. 4, p. 778, doi. 10.14202/vetworld.2024.778-784
- By:
- Publication type:
- Article
38
Sensitivity of polymerase chain reaction in the detection of rat meat adulteration of beef meatballs in Indonesia.
- Published in:
- Veterinary World, 2020, v. 13, n. 5, p. 905, doi. 10.14202/vetworld.2020.905-908
- By:
- Publication type:
- Article
39
Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball.
- Published in:
- PLoS ONE, 2019, v. 14, n. 8, p. 1, doi. 10.1371/journal.pone.0221680
- By:
- Publication type:
- Article
40
High hydrostatic pressure inactivation of total aerobic bacteria in raw meatball.
- Published in:
- Pamukkale University Journal of Engineering Sciences, 2016, v. 22, n. 7, p. 625, doi. 10.5505/pajes.2016.93357
- By:
- Publication type:
- Article
41
Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs.
- Published in:
- Food & Bioprocess Technology, 2025, v. 18, n. 5, p. 4541, doi. 10.1007/s11947-024-03737-x
- By:
- Publication type:
- Article
42
Nanobiosensor for the detection and quantification of pork adulteration in meatball formulation.
- Published in:
- Journal of Experimental Nanoscience, 2014, v. 9, n. 2, p. 152, doi. 10.1080/17458080.2011.640946
- By:
- Publication type:
- Article
43
Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs.
- Published in:
- Food Technology & Biotechnology, 2024, v. 62, n. 1, p. 110, doi. 10.17113/ftb.62.01.24.8134
- By:
- Publication type:
- Article
44
The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs.
- Published in:
- Journal of Culinary Science & Technology, 2024, v. 22, n. 4, p. 819, doi. 10.1080/15428052.2022.2086091
- By:
- Publication type:
- Article
45
Implementing the HACCP system to the production of Bakso Malang-Indonesia.
- Published in:
- Journal of Culinary Science & Technology, 2019, v. 17, n. 4, p. 291, doi. 10.1080/15428052.2018.1442760
- By:
- Publication type:
- Article
46
Development of novel isothermal-based DNA amplification assay for detection of pig tissues in adulterated meat.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 7, p. 1761, doi. 10.1007/s00217-023-04250-9
- By:
- Publication type:
- Article
47
不同烹饪方式对山药猪肉丸品质的影响.
- Published in:
- Storage & Process, 2025, n. 5, p. 102, doi. 10.3969/j.issn.1009-6221.2025.05.012
- By:
- Publication type:
- Article
48
Tüketicilerin fast food ürünlerine yönelik tüketim tercihleri: İzmir İli örneği.
- Published in:
- Ege Üniversitesi Ziraat Fakültesi Dergisi, 2022, v. 59, n. 1, p. 119, doi. 10.20289/zfdergi.892764
- By:
- Publication type:
- Article
49
Development of Ready-to-Cook Meatballs from Broiler Chicken (Gallus gallus domesticus).
- Published in:
- Asian Journal of Dairy & Food Research, 2023, v. 42, n. 4, p. 517, doi. 10.18805/ajdfr.DR-2051
- By:
- Publication type:
- Article
50
Effect of Bael (Aegle marmelos L.) Pulp Residue on Quality and Storability of Chicken Meatballs from Spent Layers.
- Published in:
- Asian Journal of Dairy & Food Research, 2022, v. 41, n. 4, p. 490, doi. 10.18805/ajdfr.DR-1837
- By:
- Publication type:
- Article