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Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages
(Elsevier B.V., 2020-10-01)
Pork skin-based emulsion gels (EGs) elaborated with canola oil, bamboo fiber and inulin were used to replace 50% and 100% of pork back fat in hot-dog sausages made with a high content of mechanically deboned chicken meat ...
Production Of Healthier Bologna Type Sausages Using Pork Skin And Green Banana Flour As A Fat Replacers
(Elsevier Sci LTDOxford, 2016)
Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigs
(Elsevier Sci LtdOxfordInglaterra, 2002)
Ease of handling and physiological parameters of stress, carcasses, and pork quality of pigs handled in different group sizes
(2019-10-01)
The effect of different group sizes of pigs (3, 5, and 10 pigs) during handling on physiological parameters, carcasses, and pork quality traits at the farm and slaughterhouse were evaluated in 360 pigs from five farms (four ...
El cerdo en la gastronomía antioqueñaPork meat in Antioquian gastronomy
(Corporación Universitaria Lasallista, 2012)
Quantificação, qualificação e interação de energia sobre tecidos biológicos no processo de eletrocirúrgico de ablação
(Universidade Tecnológica Federal do ParanáCuritibaBrasilDoutorado em Engenharia Elétrica e Informática IndustrialUTFPR, 2019-11-11)
Even though it is a multipurpose equipment and mandatory in a surgical center, the electrosurgical unit, or electronic scalpel, requires a larger number of research works on its operation and especially on its effects on ...