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| Issue | Title | |
| Vol 7, No 1 (2022) | Influence of preslaughter stress on poultry meat | Abstract PDF (Eng) similar documents |
| O. A. Kudryashova, L. S. Kudryashov | ||
| "... color, soft and watery texture, and DFD meat — it is more dense and drier, of dark saturated color. Till ..." | ||
| Vol 8, No 4 (2023) | Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties | Abstract PDF (Eng) similar documents |
| M. Abd Elgadir, A. A. Mariod | ||
| "... temperature of 5 ºC for 12 days. pH, instrumental color, texture profile analysis (TPA), water activity ..." | ||
| Vol 6, No 4 (2021) | Color measurement of animal source foods | Abstract PDF (Eng) similar documents |
| B. R. Milovanovic, I. V. Djekic, V. M. Tomović, D. Vujadinović, I. B. Tomasevic | ||
| "... Rapid and objective assessment of food color is necessary in quality control. The color evaluation ..." | ||
| Vol 8, No 3 (2023) | Comparative antioxidant effect of ascorbic acid and rosemary extract | Abstract PDF (Eng) similar documents |
| E. K. Tunieva, V. V. Nasonova, N. M. Revutskaya | ||
| "... oxidation, color characteristics, pH and moisture binding capacity of minced pork during cold storage ..." | ||
| 1 - 4 of 4 Items | ||
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