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Mostrando ítems 11-20 de 1870
Hepatitis A Virus, Hepatitis E Virus, and Rotavirus in Foods of Animal Origin Traded at the Borders of Brazil, Argentina, and Uruguay
(Springer, 2018-12-01)
The aim of this study was to investigate hepatitis A virus (HAV), hepatitis E (HEV), and rotavirus (RV) in fresh and processed meat traded on the border of Brazil with Argentina and Uruguay. In total, 159 samples of raw ...
Processed meat consumption and associated factors in Chile: a cross-sectional study nested in the MAUCO cohort
(Frontiers Media, 2022)
Processed meat consumption is increasing in Latin America. While in developed countries processed meat consumption has been associated with cardiovascular diseases and cancer, our region lacks data associated to its ...
Processed meat consumption and associated factors in Chile: A cross-sectional study nested in the MAUCO cohort
(2022)
Processed meat consumption is increasing in Latin America. While in developed countries processed meat consumption has been associated with cardiovascular diseases and cancer, our region lacks data associated to its ...
DNA comet assay as a rapid detection method of irradiated bovine meat by electron beam
(International Atomic Energy Agency (IAEA), 2022)
Fast determination of Fe, Mg, Mn, P and Zn in meat samples by inductively coupled plasma optical emission spectrometry after alkaline solubilization
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2013)
Registros
(Servicio Nacional de Aprendizaje (SENA), 2014)
Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan
(Mdpi, 2020-12-01)
The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, ...
Spectrophotometric determination of nitrite in cured meat products
(Univ Federal Ceara, Centro Ciencias Agrarias, 2017-01-01)
The cured meat products have shown great expansion and high competitiveness in the last decade, since the consumption of meat products such as sausages, fresh sausages and mortadellas has become increasingly present in the ...
Strategies to increase the shelf life of meat and meat products with phenolic compounds
(2021-01-01)
Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current ...
Chuleta cocida
(Servicio Nacional de Aprendizaje (SENA), 2014)