Keywords: گوشت بز; Characteristic; Gel; Goat meat; Setting; Temperature;
مقالات ISI گوشت بز (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: گوشت بز; Goat meat; neutral lipids; polar lipids; fatty acids; Caatinga pasture; semiarid;
Keywords: گوشت بز; UV-light; Essential oils; Non-thermal processing; E. coli; Goat meat; Meat quality;
Keywords: گوشت بز; Goat meat; Fatty acids; Sensory profile; Internal preference map; Familiarity;
Keywords: گوشت بز; Fatty acid profile; Collagen; Goat meat;
Authentication of goat (Capra hircus) meat using PCR amplification of mitochondrial cytochrome b gene
Keywords: گوشت بز; Goat meat; Authentication; PCR; Cytochrome b gene; Speciation
An approach to predict chemical composition of goat Longissimus thoracis et lumborum muscle by Near Infrared Reflectance spectroscopy
Keywords: گوشت بز; NIRS; Goat meat; Prediction; Chemical composition
Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage (4 ± 1 °C)
Keywords: گوشت بز; Restructured product; Goat meat; Natural antioxidants; Refrigerated storage; Sensory and physico-chemical properties;
Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay
Keywords: گوشت بز; AA; Antioxidant activity; AOAC; Association of official agricultural chemists; CAT; Catalase; CLA; Conjugated linoleic acid; CP; Crude protein; ABTS; 2,2â²-azino-bis (3-ethylbenzothiazoline-6-sulphonic diammonium salt); DM; Dry matter; DPPH; diphenylpicr
Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat
Keywords: گوشت بز; Goat meat; Off-flavors; Indole; Octadecadienoic acid; Octadecanoic acid
Effect of sunflower cake supplementation on meat quality of indigenous goat genotypes of South Africa
Keywords: گوشت بز; Boer goat; Goat meat; Meat colour; Nguni goats; Ultimate pH; Xhosa lop-eared goats;
Comparison of Peleg and Azuara et al. models in the modeling mass transfer during pile salting of goat sheets
Keywords: گوشت بز; Moisture content; Equilibrium salt content; Comparison models; Goat meat;
Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals
Keywords: گوشت بز; Mortadella; Goat meat; Discarded animals; Fat;
Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage
Keywords: گوشت بز; Meat color; Natural antioxidants; Pomegranate seed powder; Pomegranate rind powder; Kinnow rind powder; TBARS values; Goat meat
Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat
Keywords: گوشت بز; Goat meat; Volatiles; Flavour precursors; Sugars; Amino acids; Nucleotides
Primary structure of goat myoglobin
Keywords: گوشت بز; Capra hircus; Goat meat; Myoglobin; Meat color; Primary structure; Edman degradation; Mass spectrometry
Effects of genotype and slaughter weight on the meat quality of Criollo Cordobes and Anglonubian kids produced under extensive feeding conditions
Keywords: گوشت بز; Goat meat; Fatty acids; Cholesterol; Sensory quality; Production systems;
Volatile flavour profile of goat meat extracted by three widely used techniques
Keywords: گوشت بز; Goat meat; Simultaneous steam distillation-extraction; Dynamic headspace concentration; Tenax TA; Solid-phase microextraction; Aroma
Carcass characteristics of Neuquén Criollo kids in Patagonia region, Argentina
Keywords: گوشت بز; Carcass traits; Goat meat; Body measurements
Comparison of three systems for concurrent production of high quality mohair and meat from Angora male kids
Keywords: گوشت بز; Angora goat; Goat meat; Mohair; Niche market; Production system
Chemical parameters, fatty acids and volatile compounds of salted and ripened goat thigh
Keywords: گوشت بز; Goat meat; Chemical parameters; Fatty acids; Volatile compounds
Effects of concentrate level on carcass traits of Boer crossbred goats
Keywords: گوشت بز; Goat meat; Carcass composition; Quality
Effect of cashew nut supplemented diet, castration, and time of storage on fatty acid composition and cholesterol content of goat meat
Keywords: گوشت بز; Goat meat; Fatty acid profile; Frozen storage; Cashew nut bran;
Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat
Keywords: گوشت بز; Antioxidant properties; Oriental non-culinary/nutraceutical herbs; Rosemary; Beef; Goat meat;
Goat meat quality
Keywords: گوشت بز; Goat meat; Meat quality;