Keywords: گوشت مرغ مرغ; Chicken breast meat; Pectoralis major; Warner-Bratzler shear; PCA; Hyperspectral imaging; GLCM;
مقالات ISI گوشت مرغ مرغ (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 مرغ مرغ; Isoelectric solubilization/precipitation; PSE-like; Chicken breast meat; Gelation properties
RAPD-PCR characterisation of two Enterococcus lactis strains and their potential on Listeria monocytogenes growth behaviour in stored chicken breast meats: Generalised linear mixed-effects approaches
Keywords: گوشت مرغ مرغ; Enterococcus lactis; Listeria monocytogenes; Chicken breast meat; Generalised linear mixedâeffects models; Food safety;
Effects of l-Arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle
Keywords: گوشت مرغ مرغ; l-Arginine (l-Arg); Salt-soluble proteins gel; Chicken breast meat; Water binding capacity; Textural properties;
Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopy
Keywords: گوشت مرغ مرغ; Near-infrared reflectance spectroscopy; Fatty acids; Chicken breast meat;
The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat
Keywords: گوشت مرغ مرغ; Chicken breast meat; High pressure processing; Biochemical properties; β-Glucan;
Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer
Keywords: گوشت مرغ مرغ; Chicken breast meat; High pressure processing; β-glucan; Color; Oxidation
Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins
Keywords: گوشت مرغ مرغ; Chicken breast meat; Protein; Enzymatic hydrolysis; Molecular weight; Disulfide bond
The effects of freeze-drying process parameters on Broiler chicken breast meat
Keywords: گوشت مرغ مرغ; Freeze-drying; Chicken breast meat; Rehydration; Freezing
Quantitative investigation on the effects of chemical treatments in reducing Listeria monocytogenes populations on chicken breast meat
Keywords: گوشت مرغ مرغ; Listeria monocytogenes; Chemical treatments; Chicken breast meat;
Pore structure characterization of deep-fat-fried chicken meat
Keywords: گوشت مرغ مرغ; Deep-fat frying; Pore structure; Pore size distributions; Chicken breast meat; Porosimetry;