搜索结果: 1-5 共查到“食品科学技术基础学科 meat products”相关记录5条 . 查询时间(0.073 秒)
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
n-3 fatty acids human nutrition EPA DHA sausages pate
2015/10/9
The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for...
Influence of the origin on selected determinants of the quality of pork meat products
traditional ham traditional sausage pork salt fat protein nitrate hydroxyproline l-glutamic acid
2014/2/24
in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumpti...
Differentiation of toxigenic Staphylococcus aureus strains isolated from retail meat products
SA 442 origin staphylococcal enterotoxins staphylokinase crystal violet agar phenotype food
2014/2/26
Staphylococcus aureus is a saprophyte and commensal of the skin and mucous membranes in both animals and humans. As a pathogen, it can cause a number of diseases ranging from minor skin infections to ...
Determination of soya protein in model meat products using image analysis
soya protein image analysis quantification immunohistochemistry
2014/2/25
The addition of plant proteins into meat products is nowadays a commonly used practice especially for the technological and economical reasons. Their properties have been known and used in meat produc...
Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products
ELISA allergen immunochemistry immunohistochemistry histochemistry
2014/2/25
This work compares the commonly used immunochemical methods for soya protein detection and alternative microscopic methods. Immunochemical methods were represented by the competitive ELISA method. His...