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Anna Draszanowska, Miroslawa Karpinska-Tymoszczyk, Manuel Simões and Magdalena A. Olszewska
This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, and the microbiological safety of pork meatloaf. Vacuum-packed meatloaves were stored at 4 °C and sampled on days 0, 7, 14, and 21. The...
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Anna M. Karpinska, John Bridgeman
Pág. 861 - 879
Nowadays, one of the major challenges in the wastewater sector is the successful design and reliable operation of treatment processes, which guarantee high treatment efficiencies to comply with effluent quality criteria, while keeping the investment and ...
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