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Mostrando ítems 31-40 de 186
Implementación de una empacadora al vacío semiautomática para el embalaje de carne de cuy en la Unidad de Especies Menores
(Escuela Superior Politécnica de Chimborazo, 2016-07)
In the Academic and Research Unit in Minor Species of the Faculty of Animal Sciences of the Escuela Superior Polytechnic of Chimborazo, a semiautomatic vacuum packer was implemented for the packaging of the meat of guinea ...
Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
(Campo MouraoMedianeira, 2015-05)
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and ...
Creación de una empresa dedicada a la producción y comercialización de carne de pollo desmechada en el municipio de San Pelayo, Córdoba
(Facultad de Ciencias Económicas, Jurídicas y AdministrativasAdministración en Finanzas Y Negocios Internacionales, 2020)
The effects of residual oxygen on the storage life of retail-ready fresh beef steaks masterpackaged under a Co-2 atmosphere
(Blackwell PublishingOxfordInglaterra, 2006)
Maturação em diferentes músculos bovinos
(Universidade Federal do TocantinsAraguaínaCURSO::ARAGUAÍNA::PRESENCIAL::BACHARELADO::ZOOTECNIAAraguaínaGraduação, 2022)
Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks
(Elsevier Sci LtdOxfordInglaterra, 2010)
Alterações físico-químicas e biológicas do Longissimus dorsi (contra-filé) embalado à vácuo em diferentes temperaturas
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosGestão da Qualidade na Tecnologia de AlimentosUTFPR, 2015-09-15)
The deterioration of food is an economic problem worldwide. Temperature and time are crucial to ensuring the safety of the product. This study evaluated the stability and security against filet Longissimus dorsi vacuum ...
Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties
(Scientific Research, 2016-07)
This work aimed to develop a healthier meat product, by improving nutritional properties related to the lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as ...