Keywords: گوشت خرگوش; Rabbit meat; Packaging; Oxidative status; Fatty acids;
مقالات ISI گوشت خرگوش (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 خرگوش; Rabbit meat; Chestnut wood; Hydrolyzable tannin; Physicochemical quality; Oxidative status; Tannin metabolites;
Keywords: گوشت خرگوش; Rabbit meat; Myoglobin oxidation; Lipid oxidation; Protein oxidation; Refrigerated storage; Superchilled storage;
Keywords: گوشت خرگوش; Rabbit farming; Rabbit meat; Meat quality; Value-added meat; Meat labelling; Communication;
Keywords: گوشت خرگوش; Rabbit meat; Production and processing; China; Development;
Keywords: گوشت خرگوش; Lipid oxidation; MDA; Visible spectroscopy; PLSR analysis; Rabbit meat; Butylated hydroxytoluene (PubChem CID:31404); Trichloroacetic acid (PubChem CID:6421); Thiobarbituric acid (PubChem CID:2723628); 1,1,2,3-Tetraethoxypropane (PubChem CID:6421); Sodium
Keywords: گوشت خرگوش; Rabbit meat; Shelf life; Pseudomonas; Lactic acid bacteria
Keywords: گوشت خرگوش; Rabbit meat; Microbial spoilage; Lipid oxidation; Protein oxidation;
Keywords: گوشت خرگوش; Staphylococcus aureus; Rabbit meat; Enterotoxins; Antimicrobial resistance genotype; Food poisoning
Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage
Keywords: گوشت خرگوش; Rabbit meat; Linseed oil; Shelf-life; Physical quality; Packaging; Sensory quality;
Application of Carnobacterium maltaromaticum as a feed additive for weaned rabbits to improve meat microbial quality and safety
Keywords: گوشت خرگوش; Carnobacterium maltaromaticum CB1; Listeria monocytogenes; Meat contamination; Meat safety; Rabbit meat; Shelf life;
Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display
Keywords: گوشت خرگوش; Spirulina; Thyme; Rabbit meat; Physical traits; Lipid oxidation;
Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids
Keywords: گوشت خرگوش; Rabbit meat; Natural antioxidants; Fatty acid composition; Oxidative status;
Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits: Effects on raw and cooked meat quality, nutrient true retention and oxidative stability
Keywords: گوشت خرگوش; Spirulina; Thyme; Rabbit meat; True retention; GLA; TBARS
Combining contingent valuation with the analytical hierarchy process to decompose the value of rabbit meat
Keywords: گوشت خرگوش; Analytical hierarchy process; Contingent valuation; Consumers preference; Rabbit meat
Effects of different levels of trans fatty acids and oxidised lipids in diet on cholesterol and cholesterol oxidation products formation in rabbit
Keywords: گوشت خرگوش; Cholesterol; COPs; Feed fats; Feed fat by-products; Oxidised lipids; Oxycholesterols; Rabbit meat; Rabbit tissues; trans Fatty acid
Effect of dietary soybean oil addition on the odd-numbered and branched-chain fatty acids in rabbit meat
Keywords: گوشت خرگوش; Odd-numbered carbon fatty acids; Branched-chain fatty acids; Dietary soybean oil; Rabbit meat
Mineral analysis in rabbit meat from Galicia (NW Spain)
Keywords: گوشت خرگوش; Rabbit meat; Macrominerals; Trace elements
Fatty acid composition of leg meat and perirenal fat of rabbits selected by growth rate
Keywords: گوشت خرگوش; Fatty acids; Inter and intramuscular fat content; Rabbit meat; Genetics; Growth rate;