Zeitschriftenartikel zum Thema „Chicken cutlets“
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SIVAKUMAR, P., und AYYAVOO PREAMNATH MANOHARAN AND DHARANI MUTHUSAMY. „Effect on Some Physicochemical Qualities of the Minced Chicken Meat Cutlet Mixed With Raw Banana Peel Powder“. JOURNAL OF ENVIRONMENT AND BIO-SCIENCE 38, Nr. 01 (Juni 2024): 65. http://dx.doi.org/10.59467/jebs.2024.38.65.
Der volle Inhalt der QuelleKumar, Yogesh, Vinay Kumar Tanwar, Anurag Pandey, Prateek Shukla und Vikas Sharma. „Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace“. Nutrition & Food Science 47, Nr. 5 (11.09.2017): 700–709. http://dx.doi.org/10.1108/nfs-06-2016-0082.
Der volle Inhalt der QuelleTomar, Serlene, Geeta Chauhan, Annada Das und Somesh Meshram. „Optimization of Ready-to-Cook Chicken Cutlet Mix Using Different Levels of Antioxidant Dietary Fiber Enriched Dehydrated Vegetable Mix“. International Journal of Bio-resource and Stress Management 14, Aug, 8 (26.08.2023): 1196–203. http://dx.doi.org/10.23910/1.2023.3587b.
Der volle Inhalt der QuelleZhumanova, Gulnar, Maksim Rebezov, Bakhytkul Assenova und Eleonora Okuskhan. „Prospects of Using Poultry by-Products in the Technology of Chopped Semi-Finished Products“. International Journal of Engineering & Technology 7, Nr. 3.34 (01.09.2018): 495. http://dx.doi.org/10.14419/ijet.v7i3.34.19367.
Der volle Inhalt der QuelleAbsalimova, Mamura, Aigul Tayeva, Lyazzat Baybolova, Irina Glotova, Nadezhda Galochkina und Sergey Shakhov. „The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets“. Potravinarstvo Slovak Journal of Food Sciences 17 (27.10.2023): 816–32. http://dx.doi.org/10.5219/1916.
Der volle Inhalt der QuelleGrishin, V. S., P. S. Andreev-Chadaev, J. D. Grebennikova und E. Y. Lazareva. „Study of the effect of calcium citrate on the physical and chemical parameters and amino acid composition of chopped cutlets“. Agrarian-And-Food Innovations 19 (10.05.2023): 77–86. http://dx.doi.org/10.31208/2618-7353-2022-19-77-86.
Der volle Inhalt der QuelleAnandh, M. Anna. „Quality and acceptability of chicken meat cutlets incorporated with chicken meat emulsion“. FOOD SCIENCE RESEARCH JOURNAL 10, Nr. 1 (15.04.2019): 31–36. http://dx.doi.org/10.15740/has/fsrj/10.1/31-36.
Der volle Inhalt der QuelleYakubova, Lola, und Nadezhda Velichko. „POSSIBILITY OF USING PURSLANE (PORTULACA OLERACEA L.) TO ENRICH CUT MEAT PRODUCTS“. Bulletin of KSAU, Nr. 3 (05.03.2024): 262–68. http://dx.doi.org/10.36718/1819-4036-2024-3-262-268.
Der volle Inhalt der QuelleFeng, Zhang, Tatyana Stepanova, Tetiana Golovko, Mykola Golovko, Ihor Mazurenko, Olha Vasylenko und Vladyslav Prymenko. „TECHNOLOGY OF MINCED POULTRY PRODUCTS WITH INCREASED DIETARY FIBER CONTENT“. Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, Nr. 1(15) (05.05.2023): 68–75. http://dx.doi.org/10.20998/2413-4295.2023.01.09.
Der volle Inhalt der QuelleKumari, Kanchan. „Microbiological Analysis of Chicken Meat Cutlets Incorporated with Functional Ingredients“. Indian Journal of Pure & Applied Biosciences 8, Nr. 3 (30.06.2020): 311–16. http://dx.doi.org/10.18782/2582-2845.8001.
Der volle Inhalt der QuelleChetana, Pant, Kumar Yogesh, Anita Bharti SK und Tanwar VK. „Effect of Incorporation of Potato on the Quality of Chicken Cutlets“. IOSR Journal of Agriculture and Veterinary Science 7, Nr. 1 (2014): 12–15. http://dx.doi.org/10.9790/2380-07141215.
Der volle Inhalt der QuelleGupta, Rahul, S. S. Thind, A. Kaur und Suresh Bhise. „Development of Chicken Meat Cutlets Incorporating Carrots and Oats as Functional Ingredients“. International Journal of Food and Fermentation Technology 7, Nr. 1 (2017): 41. http://dx.doi.org/10.5958/2277-9396.2017.00005.8.
Der volle Inhalt der QuelleSingh, Tejinder, Manish Kumar Chatli, Pavan Kumar, Nitin Mehta und Om Prakash Malav. „Comparative Efficacy of Different Binders in the Development of Chicken Meat Cutlets“. Journal of Animal Research 5, Nr. 3 (2015): 455. http://dx.doi.org/10.5958/2277-940x.2015.00078.9.
Der volle Inhalt der QuelleNizamova, D. A., A. T. Usmanova und A. V. Borisova. „Comparative assessment of consumer properties of chicken cutlets and their plant analogues“. Vsyo o myase, Nr. 2 (30.04.2023): 38–41. http://dx.doi.org/10.21323/2071-2499-2023-2-38-41.
Der volle Inhalt der QuelleSingh, Tejinder, Manish Kumar Chatli, Pavan Kumar, Nitin Mehta und Om Prakash Malav. „Effect of Different Cooking Methods on the Quality Attributes of Chicken Meat Cutlets“. Journal of Animal Research 5, Nr. 3 (2015): 547. http://dx.doi.org/10.5958/2277-940x.2015.00092.3.
Der volle Inhalt der QuelleVasyukova, Anna, Irina Kusova, Anatoly Edwards, Alexandra Moskalenko und Amina Dzhaboeva. „Influence of heat treatment methods on weight loss of fish semi-finished products“. Fisheries 2023, Nr. 5 (02.10.2023): 98–104. http://dx.doi.org/10.37663/0131-6184-2023-5-98-104.
Der volle Inhalt der QuelleVasyukova, A. T., R. A. Edvars und M. V. Vasyukov. „The influence of the composition of raw materials on the quality of meat and vegetable semi-finished products for children“. Proceedings of the Voronezh State University of Engineering Technologies 83, Nr. 4 (22.12.2021): 148–53. http://dx.doi.org/10.20914/2310-1202-2021-4-148-153.
Der volle Inhalt der QuellePepe, Olimpia, Giuseppe Blaiotta, Francesca Bucci, Marilena Anastasio, Maria Aponte und Francesco Villani. „Staphylococcus aureus and Staphylococcal Enterotoxin A in Breaded Chicken Products: Detection and Behavior during the Cooking Process“. Applied and Environmental Microbiology 72, Nr. 11 (November 2006): 7057–62. http://dx.doi.org/10.1128/aem.00198-06.
Der volle Inhalt der QuelleSimonova, I. I., und L. V. Peshuk. „Assessment of organoleptic and functional-technological indices of truncated semi-finished products“. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, Nr. 91 (23.04.2019): 143–48. http://dx.doi.org/10.32718/nvlvet-f9124.
Der volle Inhalt der QuelleБуракова, Елена Владимировна, Татьяна Ноевна Слуцкая und Екатерина Васильевна Шадрина. „Justification of the possibility for obtaining meat culinary products using objects of marine origin“. Food processing industry, Nr. 10 (30.09.2021): 20–25. http://dx.doi.org/10.52653/ppi.2021.10.10.008.
Der volle Inhalt der QuelleVasyukova, Anna, Alexandra Moskalenko und Anatoly Edwards. „INDUSTRIAL TECHNOLOGY OF BAKED FISH AND VEGETABLE PRODUCTS“. Fisheries 2023, Nr. 3 (08.06.2023): 116–20. http://dx.doi.org/10.37663/0131-6184-2023-3-116-120.
Der volle Inhalt der QuelleVERHOEFF-BAKKENES, L., R. R. BEUMER, R. DE JONGE, F. M. van LEUSDEN und A. E. I. de JONG. „Quantification of Campylobacter jejuni Cross-Contamination via Hands, Cutlery, and Cutting Board during Preparation of a Chicken Fruit Salad“. Journal of Food Protection 71, Nr. 5 (01.05.2008): 1018–22. http://dx.doi.org/10.4315/0362-028x-71.5.1018.
Der volle Inhalt der QuelleJiang, Pei. „Artistic originality of the first translation and publication of I. Krylov's plays in China“. World of Russian-speaking countries 1, Nr. 11 (2022): 60–67. http://dx.doi.org/10.20323/2658-7866-2022-1-11-60-67.
Der volle Inhalt der QuelleJr., Gilmore M. Ramoso,, Rhea F. Ramoso, Siony M. Cordova und Ever Joy G. Rabadan. „Optimizing Broiler Growth, Yield Performance, Meat Sensory, and Productivity through Novel Synergies of Dietary Sweet Potato Leaf Meal and Water-soluble Multi-herbal Extract“. UTTAR PRADESH JOURNAL OF ZOOLOGY 45, Nr. 15 (19.07.2024): 499–510. http://dx.doi.org/10.56557/upjoz/2024/v45i154266.
Der volle Inhalt der QuelleMostov, K. E., P. Breitfeld und J. M. Harris. „An anchor-minus form of the polymeric immunoglobulin receptor is secreted predominantly apically in Madin-Darby canine kidney cells.“ Journal of Cell Biology 105, Nr. 5 (01.11.1987): 2031–36. http://dx.doi.org/10.1083/jcb.105.5.2031.
Der volle Inhalt der QuelleShikha, Fatema Hoque, Md Ismail Hossain, Nafis Tasneem Binti, Muhammad Mehedi Hasan und Prianka Jahan. „Comparison of Likings towards Fish Cutlet Made from Pangasianodon hypophthalmus“. Aquatic Food Studies 3, Nr. 2 (29.12.2023). http://dx.doi.org/10.4194/afs202.
Der volle Inhalt der Quelle„Development of Chicken Meat Cutlets Incorporating Sesame Seeds“. International Journal of Science and Research (IJSR) 5, Nr. 3 (05.03.2016): 458–61. http://dx.doi.org/10.21275/v5i3.nov161743.
Der volle Inhalt der QuelleGamit,, Martina. „Quality Characteristics of Chicken Meat Cutlets Incorporated with Finger Millet (Eleusine coracana) Flour“. Journal of Animal Research 10, Nr. 1 (19.02.2020). http://dx.doi.org/10.30954/2277-940x.01.2020.15.
Der volle Inhalt der QuelleBhat, Asif, Arvind Kumar, Sajad Sheikh, Mohd Dar und Zulfikar Haq. „Utilisation of Mango Peel Powder as Phytopreservative in the Refrigeration Storage of Chicken Cutlets“. International Journal of Livestock Research, 2017, 1. http://dx.doi.org/10.5455/ijlr.20170119070338.
Der volle Inhalt der QuelleAnandh, M., und R. Villi. „Effect of Spent Hen Meat Emulsion and Ground Meat on Quality and Acceptability of Chicken Meat Cutlets“. International Journal of Livestock Research, 2018, 1. http://dx.doi.org/10.5455/ijlr.20180506044907.
Der volle Inhalt der QuelleFomenko, Olga S., Anastasiya N. Makarova, Inna V. Simakova, Yuriy Yu Eliseev, Yuliya V. Eliseeva und Elena N. Artemova. „Experimental studies of the effect of sea buckthorn and wheat bran in food on the physiological status of rats“. Russian Open Medical Journal 9, Nr. 3 (30.09.2020). http://dx.doi.org/10.15275/rusomj.2020.0304.
Der volle Inhalt der QuelleDashtoyan, A. L., K. H. Gharibyan, H. S. Sargsyan und A. A. Baghdasaryan. „Waste-Free Use of Quail Meat in Semi-Finished Food Production“. AgriScience and Technology, 2021, 186–89. http://dx.doi.org/10.52276/25792822-2021.2-186.
Der volle Inhalt der QuelleShaikh, Nida I., Rebecca K. Raj, Shailaja S. Patil, K. M. Venkat Narayan und Solveig A. Cunningham. „Comparison of the Nutrition Transition Among Adolescents in New Versus Established Urban Centers in South India“. FASEB Journal 31, S1 (April 2017). http://dx.doi.org/10.1096/fasebj.31.1_supplement.147.7.
Der volle Inhalt der QuelleCostello, Moya. „Reading the Senses: Writing about Food and Wine“. M/C Journal 16, Nr. 3 (22.06.2013). http://dx.doi.org/10.5204/mcj.651.
Der volle Inhalt der QuelleRibas-Segura, Catalina. „Pigs and Desire in Lillian Ng´s "Swallowing Clouds"“. M/C Journal 13, Nr. 5 (17.10.2010). http://dx.doi.org/10.5204/mcj.292.
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