Articoli di riviste sul tema "Chicken cutlets"
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SIVAKUMAR, P., e 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, n. 01 (giugno 2024): 65. http://dx.doi.org/10.59467/jebs.2024.38.65.
Testo completoKumar, Yogesh, Vinay Kumar Tanwar, Anurag Pandey, Prateek Shukla e Vikas Sharma. "Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace". Nutrition & Food Science 47, n. 5 (11 settembre 2017): 700–709. http://dx.doi.org/10.1108/nfs-06-2016-0082.
Testo completoTomar, Serlene, Geeta Chauhan, Annada Das e 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 agosto 2023): 1196–203. http://dx.doi.org/10.23910/1.2023.3587b.
Testo completoZhumanova, Gulnar, Maksim Rebezov, Bakhytkul Assenova e Eleonora Okuskhan. "Prospects of Using Poultry by-Products in the Technology of Chopped Semi-Finished Products". International Journal of Engineering & Technology 7, n. 3.34 (1 settembre 2018): 495. http://dx.doi.org/10.14419/ijet.v7i3.34.19367.
Testo completoAbsalimova, Mamura, Aigul Tayeva, Lyazzat Baybolova, Irina Glotova, Nadezhda Galochkina e 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 ottobre 2023): 816–32. http://dx.doi.org/10.5219/1916.
Testo completoGrishin, V. S., P. S. Andreev-Chadaev, J. D. Grebennikova e 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 maggio 2023): 77–86. http://dx.doi.org/10.31208/2618-7353-2022-19-77-86.
Testo completoAnandh, M. Anna. "Quality and acceptability of chicken meat cutlets incorporated with chicken meat emulsion". FOOD SCIENCE RESEARCH JOURNAL 10, n. 1 (15 aprile 2019): 31–36. http://dx.doi.org/10.15740/has/fsrj/10.1/31-36.
Testo completoYakubova, Lola, e Nadezhda Velichko. "POSSIBILITY OF USING PURSLANE (PORTULACA OLERACEA L.) TO ENRICH CUT MEAT PRODUCTS". Bulletin of KSAU, n. 3 (5 marzo 2024): 262–68. http://dx.doi.org/10.36718/1819-4036-2024-3-262-268.
Testo completoFeng, Zhang, Tatyana Stepanova, Tetiana Golovko, Mykola Golovko, Ihor Mazurenko, Olha Vasylenko e 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, n. 1(15) (5 maggio 2023): 68–75. http://dx.doi.org/10.20998/2413-4295.2023.01.09.
Testo completoKumari, Kanchan. "Microbiological Analysis of Chicken Meat Cutlets Incorporated with Functional Ingredients". Indian Journal of Pure & Applied Biosciences 8, n. 3 (30 giugno 2020): 311–16. http://dx.doi.org/10.18782/2582-2845.8001.
Testo completoChetana, Pant, Kumar Yogesh, Anita Bharti SK e Tanwar VK. "Effect of Incorporation of Potato on the Quality of Chicken Cutlets". IOSR Journal of Agriculture and Veterinary Science 7, n. 1 (2014): 12–15. http://dx.doi.org/10.9790/2380-07141215.
Testo completoGupta, Rahul, S. S. Thind, A. Kaur e Suresh Bhise. "Development of Chicken Meat Cutlets Incorporating Carrots and Oats as Functional Ingredients". International Journal of Food and Fermentation Technology 7, n. 1 (2017): 41. http://dx.doi.org/10.5958/2277-9396.2017.00005.8.
Testo completoSingh, Tejinder, Manish Kumar Chatli, Pavan Kumar, Nitin Mehta e Om Prakash Malav. "Comparative Efficacy of Different Binders in the Development of Chicken Meat Cutlets". Journal of Animal Research 5, n. 3 (2015): 455. http://dx.doi.org/10.5958/2277-940x.2015.00078.9.
Testo completoNizamova, D. A., A. T. Usmanova e A. V. Borisova. "Comparative assessment of consumer properties of chicken cutlets and their plant analogues". Vsyo o myase, n. 2 (30 aprile 2023): 38–41. http://dx.doi.org/10.21323/2071-2499-2023-2-38-41.
Testo completoSingh, Tejinder, Manish Kumar Chatli, Pavan Kumar, Nitin Mehta e Om Prakash Malav. "Effect of Different Cooking Methods on the Quality Attributes of Chicken Meat Cutlets". Journal of Animal Research 5, n. 3 (2015): 547. http://dx.doi.org/10.5958/2277-940x.2015.00092.3.
Testo completoVasyukova, Anna, Irina Kusova, Anatoly Edwards, Alexandra Moskalenko e Amina Dzhaboeva. "Influence of heat treatment methods on weight loss of fish semi-finished products". Fisheries 2023, n. 5 (2 ottobre 2023): 98–104. http://dx.doi.org/10.37663/0131-6184-2023-5-98-104.
Testo completoVasyukova, A. T., R. A. Edvars e 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, n. 4 (22 dicembre 2021): 148–53. http://dx.doi.org/10.20914/2310-1202-2021-4-148-153.
Testo completoPepe, Olimpia, Giuseppe Blaiotta, Francesca Bucci, Marilena Anastasio, Maria Aponte e Francesco Villani. "Staphylococcus aureus and Staphylococcal Enterotoxin A in Breaded Chicken Products: Detection and Behavior during the Cooking Process". Applied and Environmental Microbiology 72, n. 11 (novembre 2006): 7057–62. http://dx.doi.org/10.1128/aem.00198-06.
Testo completoSimonova, I. I., e 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, n. 91 (23 aprile 2019): 143–48. http://dx.doi.org/10.32718/nvlvet-f9124.
Testo completoБуракова, Елена Владимировна, Татьяна Ноевна Слуцкая e Екатерина Васильевна Шадрина. "Justification of the possibility for obtaining meat culinary products using objects of marine origin". Food processing industry, n. 10 (30 settembre 2021): 20–25. http://dx.doi.org/10.52653/ppi.2021.10.10.008.
Testo completoVasyukova, Anna, Alexandra Moskalenko e Anatoly Edwards. "INDUSTRIAL TECHNOLOGY OF BAKED FISH AND VEGETABLE PRODUCTS". Fisheries 2023, n. 3 (8 giugno 2023): 116–20. http://dx.doi.org/10.37663/0131-6184-2023-3-116-120.
Testo completoVERHOEFF-BAKKENES, L., R. R. BEUMER, R. DE JONGE, F. M. van LEUSDEN e 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, n. 5 (1 maggio 2008): 1018–22. http://dx.doi.org/10.4315/0362-028x-71.5.1018.
Testo completoJiang, Pei. "Artistic originality of the first translation and publication of I. Krylov's plays in China". World of Russian-speaking countries 1, n. 11 (2022): 60–67. http://dx.doi.org/10.20323/2658-7866-2022-1-11-60-67.
Testo completoJr., Gilmore M. Ramoso,, Rhea F. Ramoso, Siony M. Cordova e 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, n. 15 (19 luglio 2024): 499–510. http://dx.doi.org/10.56557/upjoz/2024/v45i154266.
Testo completoMostov, K. E., P. Breitfeld e 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, n. 5 (1 novembre 1987): 2031–36. http://dx.doi.org/10.1083/jcb.105.5.2031.
Testo completoShikha, Fatema Hoque, Md Ismail Hossain, Nafis Tasneem Binti, Muhammad Mehedi Hasan e Prianka Jahan. "Comparison of Likings towards Fish Cutlet Made from Pangasianodon hypophthalmus". Aquatic Food Studies 3, n. 2 (29 dicembre 2023). http://dx.doi.org/10.4194/afs202.
Testo completo"Development of Chicken Meat Cutlets Incorporating Sesame Seeds". International Journal of Science and Research (IJSR) 5, n. 3 (5 marzo 2016): 458–61. http://dx.doi.org/10.21275/v5i3.nov161743.
Testo completoGamit,, Martina. "Quality Characteristics of Chicken Meat Cutlets Incorporated with Finger Millet (Eleusine coracana) Flour". Journal of Animal Research 10, n. 1 (19 febbraio 2020). http://dx.doi.org/10.30954/2277-940x.01.2020.15.
Testo completoBhat, Asif, Arvind Kumar, Sajad Sheikh, Mohd Dar e 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.
Testo completoAnandh, M., e 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.
Testo completoFomenko, Olga S., Anastasiya N. Makarova, Inna V. Simakova, Yuriy Yu Eliseev, Yuliya V. Eliseeva e 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, n. 3 (30 settembre 2020). http://dx.doi.org/10.15275/rusomj.2020.0304.
Testo completoDashtoyan, A. L., K. H. Gharibyan, H. S. Sargsyan e 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.
Testo completoShaikh, Nida I., Rebecca K. Raj, Shailaja S. Patil, K. M. Venkat Narayan e Solveig A. Cunningham. "Comparison of the Nutrition Transition Among Adolescents in New Versus Established Urban Centers in South India". FASEB Journal 31, S1 (aprile 2017). http://dx.doi.org/10.1096/fasebj.31.1_supplement.147.7.
Testo completoCostello, Moya. "Reading the Senses: Writing about Food and Wine". M/C Journal 16, n. 3 (22 giugno 2013). http://dx.doi.org/10.5204/mcj.651.
Testo completoRibas-Segura, Catalina. "Pigs and Desire in Lillian Ng´s "Swallowing Clouds"". M/C Journal 13, n. 5 (17 ottobre 2010). http://dx.doi.org/10.5204/mcj.292.
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