Keywords: روش پخت; Pork; Eating quality; Immunocastrated males; Entire males; Ageing period; Endpoint temperature; Cooking method; Cuts;
مقالات ISI روش پخت (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: روش پخت; Androstenone sensitivity; Boar taint; Cooking method; Consumer; Entire male pig; Masking strategies;
Keywords: روش پخت; HAA; heterocyclic aromatic amine; nd; non-detected; IQ; 2-amino-3-methylimidazo[4,5-f]quinoline; IQx; 2-amino-3-methylimidazo[4,5-f]quinoxaline; MeIQ; 2-amino-3,4-dimethylimidazo[4,5-f]quinoline; MeIQx; 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; 4,8-D
Keywords: روش پخت; Pork; Eating quality; Gender; Ageing period; Endpoint temperature; Cuts; Cooking method; Consumers;
Keywords: روش پخت; Warmed-over flavor; Beef clod roast; Cooking method; TBARS;
Keywords: روش پخت; Time-intensity analysis; Beef strip loin; Cooking method; End-point temperature;
Keywords: روش پخت; Beef strip loin; Cooking method; End-point temperature; Sensory analysis; Beef sensory descriptors; PLS;
Keywords: روش پخت; physical and chemical characteristic; cooking method; rice; variety; amino acid
In vitro starch digestibility of rice flour is not affected by method of cooking
Keywords: روش پخت; Cooked rice; Cooking method; Starch amylolysis; Starch gelatinization; Starch paste viscosity;
Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)
Keywords: روش پخت; Chinese chestnut; Cooking method; Nutritional quality; Volatile compound; Sucrose (PubChem CID: 5988); Fructose (PubChem CID: 5984); Glucose (PubChem CID: 5793); l-Aspartic acid (PubChem CID: 5960); l-Glutamic acid (PubChem CID: 611); l-Arginine (PubChem
Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina
Keywords: روش پخت; Cooking method; Crust formation; Meat type; PhIP;
Improving diet recipe and cooking methods attenuates hyperphosphatemia in patients undergoing peritoneal dialysis
Keywords: روش پخت; Hyperphosphatemia; Peritoneal dialysis; Dietary intervention; Dietary phosphate intake; Cooking method;
Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)
Keywords: روش پخت; Cooking method; Kutum roach; Fatty acids; Vitamins; Minerals; Nutritional quality indices;
Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties
Keywords: روش پخت; E. coli O157:H7; Non-intact beef; Thermal resistance; Tenderizers; Cooking method;
Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira)
Keywords: روش پخت; Alheiras; Cooking method; Nutritional balance; Fatty acid profile; Cholesterol
Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast
Keywords: روش پخت; Heterocyclic aromatic amines; Cooking method; Formation; Chicken meat; Duck meat