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Renata Cegielska-Radziejewska, Tomasz Szablewski, Elzbieta Radziejewska-Kubzdela, Lukasz Tomczyk, Agata Biadala and Grzegorz Lesnierowski
The aim of the study was to investigate the effect of modified lysozyme on the microflora, physicochemical and sensory characteristics of pork loin packaged in modified atmospheres and stored at 4 ± 1 °C. Different gas compositions (M1 65:25:10 O2:CO2:N2...
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Luigi Amendola, Patrizia Firmani, Remo Bucci, Federico Marini and Alessandra Biancolillo
Walnuts have been widely investigated because of their chemical composition, which is particularly rich in unsaturated fatty acids, responsible for different benefits in the human body. Some of these fruits, depending on the harvesting area, are consider...
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Jasmin Reiner, Kristin Protte and Jörg Hinrichs
Online detection of product defects using fast spectroscopic measurements is beneficial for producers in the dairy industry since it allows readjustment of product characteristics or redirection of product streams during production. Raman spectroscopy ha...
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Lydmila Vinnikova,Olha Synytsia,Halyna Shlapak,Nadiia Azarova,Oleg Glushkov
Pág. 33 - 39
Conditions of post-pasteurization of whole-muscle gourmet meat products have been developed. They make it possible to extend shelf life of the product without change of its organoleptic characteristics.Effect of short-term thermal treatment of the ready-...
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Sing Chee Lim, Shiew Wei Lau, Masahiro Takeo, Han Bing Chua
Pág. 44
Wastewater treatment industries were constantly seeking for feasible solutions to address secondary environmental pollutions and health hazards caused by extensive use of synthetic organic flocculants, especially in sludge dewatering. In recent years, fl...
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