[HTML][HTML] Antioxidant effects of ginger, garlic and onion aqueous extracts on 2-thiobarbituric acid reactive substances (2-TBARS) and total volatile basic nitrogen (TVB …
LEC Chatepa, KG Masamba… - African Journal of …, 2021 - academicjournals.org
The study investigated the effect of 10% aqueous extracts of ginger, garlic and onion on the
quality and shelf life of frozen chevon and pork as reflected by changes in values of 2 …
quality and shelf life of frozen chevon and pork as reflected by changes in values of 2 …
[PDF][PDF] Quality assessment and shelf-life of processed tilapia (Oreochromis niloticus) fish sticks: Laboratory based study
M Aktaruzzaman, U Hani, MA Sayeed… - … . Agric. Environ. Sci, 2022 - researchgate.net
The preference of consumers has considerably focused on fastfood consumption these days
since there has been rapid urbanization and an increase in the working women population …
since there has been rapid urbanization and an increase in the working women population …
[HTML][HTML] Conservation and quality of grumatã (Prochilodus lineatus) fillets after different depuration periods and frozen storage
CN Kuroda, A Pretto, ACS Camargo… - Ciência Animal …, 2020 - SciELO Brasil
The aim of this study was to evaluate the physicochemical, microbiological, sensory and
meat quality characteristics of grumatã fillets after different depuration (0, 48, 72 and 96 h) …
meat quality characteristics of grumatã fillets after different depuration (0, 48, 72 and 96 h) …
[HTML][HTML] Conservação e qualidade de filés de grumatã (Prochilodus lineatus) após diferentes períodos de depuração e congelamento
CN Kuroda, A Pretto, ACS Camargo… - Ciência Animal …, 2021 - SciELO Brasil
O objetivo deste estudo foi avaliar as características físicoquímicas, microbiológicas,
sensoriais e de qualidade de carne de filés de grumatã após diferentes períodos de …
sensoriais e de qualidade de carne de filés de grumatã após diferentes períodos de …
[PDF][PDF] ARTICLE INFO ABSTRACT
SA El-Sherif, M Abou-Taleb, AS Talab, HR Mohamed… - journals.ekb.eg
Fishes provide easily digestible protein, containing considerable amounts of essential
amino acids, unsaturated fatty acids, especially omega-3 fatty acids, and form a good source …
amino acids, unsaturated fatty acids, especially omega-3 fatty acids, and form a good source …
ARTICLEINFO ABSTRACT
NA Elsharif, OO Dakhil - 2017 - ejabf.journals.ekb.eg
The effectiveness of essential oils (thyme and laurel)(EOs, 1%) on the quality indices and
nutritional value of tilapia (Oreochromis niloticus) fillets stored at-18ºC for 6 months was …
nutritional value of tilapia (Oreochromis niloticus) fillets stored at-18ºC for 6 months was …