Journal articles on the topic 'Chicken cutlets'
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SIVAKUMAR, P., and 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, no. 01 (June 2024): 65. http://dx.doi.org/10.59467/jebs.2024.38.65.
Full textKumar, Yogesh, Vinay Kumar Tanwar, Anurag Pandey, Prateek Shukla, and Vikas Sharma. "Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace." Nutrition & Food Science 47, no. 5 (September 11, 2017): 700–709. http://dx.doi.org/10.1108/nfs-06-2016-0082.
Full textTomar, Serlene, Geeta Chauhan, Annada Das, and 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 (August 26, 2023): 1196–203. http://dx.doi.org/10.23910/1.2023.3587b.
Full textZhumanova, Gulnar, Maksim Rebezov, Bakhytkul Assenova, and Eleonora Okuskhan. "Prospects of Using Poultry by-Products in the Technology of Chopped Semi-Finished Products." International Journal of Engineering & Technology 7, no. 3.34 (September 1, 2018): 495. http://dx.doi.org/10.14419/ijet.v7i3.34.19367.
Full textAbsalimova, Mamura, Aigul Tayeva, Lyazzat Baybolova, Irina Glotova, Nadezhda Galochkina, and 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 (October 27, 2023): 816–32. http://dx.doi.org/10.5219/1916.
Full textGrishin, V. S., P. S. Andreev-Chadaev, J. D. Grebennikova, and 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 (May 10, 2023): 77–86. http://dx.doi.org/10.31208/2618-7353-2022-19-77-86.
Full textAnandh, M. Anna. "Quality and acceptability of chicken meat cutlets incorporated with chicken meat emulsion." FOOD SCIENCE RESEARCH JOURNAL 10, no. 1 (April 15, 2019): 31–36. http://dx.doi.org/10.15740/has/fsrj/10.1/31-36.
Full textYakubova, Lola, and Nadezhda Velichko. "POSSIBILITY OF USING PURSLANE (PORTULACA OLERACEA L.) TO ENRICH CUT MEAT PRODUCTS." Bulletin of KSAU, no. 3 (March 5, 2024): 262–68. http://dx.doi.org/10.36718/1819-4036-2024-3-262-268.
Full textFeng, Zhang, Tatyana Stepanova, Tetiana Golovko, Mykola Golovko, Ihor Mazurenko, Olha Vasylenko, and 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, no. 1(15) (May 5, 2023): 68–75. http://dx.doi.org/10.20998/2413-4295.2023.01.09.
Full textKumari, Kanchan. "Microbiological Analysis of Chicken Meat Cutlets Incorporated with Functional Ingredients." Indian Journal of Pure & Applied Biosciences 8, no. 3 (June 30, 2020): 311–16. http://dx.doi.org/10.18782/2582-2845.8001.
Full textChetana, Pant, Kumar Yogesh, Anita Bharti SK, and Tanwar VK. "Effect of Incorporation of Potato on the Quality of Chicken Cutlets." IOSR Journal of Agriculture and Veterinary Science 7, no. 1 (2014): 12–15. http://dx.doi.org/10.9790/2380-07141215.
Full textGupta, Rahul, S. S. Thind, A. Kaur, and Suresh Bhise. "Development of Chicken Meat Cutlets Incorporating Carrots and Oats as Functional Ingredients." International Journal of Food and Fermentation Technology 7, no. 1 (2017): 41. http://dx.doi.org/10.5958/2277-9396.2017.00005.8.
Full textSingh, Tejinder, Manish Kumar Chatli, Pavan Kumar, Nitin Mehta, and Om Prakash Malav. "Comparative Efficacy of Different Binders in the Development of Chicken Meat Cutlets." Journal of Animal Research 5, no. 3 (2015): 455. http://dx.doi.org/10.5958/2277-940x.2015.00078.9.
Full textNizamova, D. A., A. T. Usmanova, and A. V. Borisova. "Comparative assessment of consumer properties of chicken cutlets and their plant analogues." Vsyo o myase, no. 2 (April 30, 2023): 38–41. http://dx.doi.org/10.21323/2071-2499-2023-2-38-41.
Full textSingh, Tejinder, Manish Kumar Chatli, Pavan Kumar, Nitin Mehta, and Om Prakash Malav. "Effect of Different Cooking Methods on the Quality Attributes of Chicken Meat Cutlets." Journal of Animal Research 5, no. 3 (2015): 547. http://dx.doi.org/10.5958/2277-940x.2015.00092.3.
Full textVasyukova, Anna, Irina Kusova, Anatoly Edwards, Alexandra Moskalenko, and Amina Dzhaboeva. "Influence of heat treatment methods on weight loss of fish semi-finished products." Fisheries 2023, no. 5 (October 2, 2023): 98–104. http://dx.doi.org/10.37663/0131-6184-2023-5-98-104.
Full textVasyukova, A. T., R. A. Edvars, and 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, no. 4 (December 22, 2021): 148–53. http://dx.doi.org/10.20914/2310-1202-2021-4-148-153.
Full textPepe, Olimpia, Giuseppe Blaiotta, Francesca Bucci, Marilena Anastasio, Maria Aponte, and Francesco Villani. "Staphylococcus aureus and Staphylococcal Enterotoxin A in Breaded Chicken Products: Detection and Behavior during the Cooking Process." Applied and Environmental Microbiology 72, no. 11 (November 2006): 7057–62. http://dx.doi.org/10.1128/aem.00198-06.
Full textSimonova, I. I., and 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, no. 91 (April 23, 2019): 143–48. http://dx.doi.org/10.32718/nvlvet-f9124.
Full textБуракова, Елена Владимировна, Татьяна Ноевна Слуцкая, and Екатерина Васильевна Шадрина. "Justification of the possibility for obtaining meat culinary products using objects of marine origin." Food processing industry, no. 10 (September 30, 2021): 20–25. http://dx.doi.org/10.52653/ppi.2021.10.10.008.
Full textVasyukova, Anna, Alexandra Moskalenko, and Anatoly Edwards. "INDUSTRIAL TECHNOLOGY OF BAKED FISH AND VEGETABLE PRODUCTS." Fisheries 2023, no. 3 (June 8, 2023): 116–20. http://dx.doi.org/10.37663/0131-6184-2023-3-116-120.
Full textVERHOEFF-BAKKENES, L., R. R. BEUMER, R. DE JONGE, F. M. van LEUSDEN, and 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, no. 5 (May 1, 2008): 1018–22. http://dx.doi.org/10.4315/0362-028x-71.5.1018.
Full textJiang, Pei. "Artistic originality of the first translation and publication of I. Krylov's plays in China." World of Russian-speaking countries 1, no. 11 (2022): 60–67. http://dx.doi.org/10.20323/2658-7866-2022-1-11-60-67.
Full textJr., Gilmore M. Ramoso,, Rhea F. Ramoso, Siony M. Cordova, and 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, no. 15 (July 19, 2024): 499–510. http://dx.doi.org/10.56557/upjoz/2024/v45i154266.
Full textMostov, K. E., P. Breitfeld, and 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, no. 5 (November 1, 1987): 2031–36. http://dx.doi.org/10.1083/jcb.105.5.2031.
Full textShikha, Fatema Hoque, Md Ismail Hossain, Nafis Tasneem Binti, Muhammad Mehedi Hasan, and Prianka Jahan. "Comparison of Likings towards Fish Cutlet Made from Pangasianodon hypophthalmus." Aquatic Food Studies 3, no. 2 (December 29, 2023). http://dx.doi.org/10.4194/afs202.
Full text"Development of Chicken Meat Cutlets Incorporating Sesame Seeds." International Journal of Science and Research (IJSR) 5, no. 3 (March 5, 2016): 458–61. http://dx.doi.org/10.21275/v5i3.nov161743.
Full textGamit,, Martina. "Quality Characteristics of Chicken Meat Cutlets Incorporated with Finger Millet (Eleusine coracana) Flour." Journal of Animal Research 10, no. 1 (February 19, 2020). http://dx.doi.org/10.30954/2277-940x.01.2020.15.
Full textBhat, Asif, Arvind Kumar, Sajad Sheikh, Mohd Dar, and 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.
Full textAnandh, M., and 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.
Full textFomenko, Olga S., Anastasiya N. Makarova, Inna V. Simakova, Yuriy Yu Eliseev, Yuliya V. Eliseeva, and 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, no. 3 (September 30, 2020). http://dx.doi.org/10.15275/rusomj.2020.0304.
Full textDashtoyan, A. L., K. H. Gharibyan, H. S. Sargsyan, and 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.
Full textShaikh, Nida I., Rebecca K. Raj, Shailaja S. Patil, K. M. Venkat Narayan, and 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.
Full textCostello, Moya. "Reading the Senses: Writing about Food and Wine." M/C Journal 16, no. 3 (June 22, 2013). http://dx.doi.org/10.5204/mcj.651.
Full textRibas-Segura, Catalina. "Pigs and Desire in Lillian Ng´s "Swallowing Clouds"." M/C Journal 13, no. 5 (October 17, 2010). http://dx.doi.org/10.5204/mcj.292.
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