نتائج البحث

The effect of mechanized shelling and packaging on the quality of melon seeds.

• Authors : Osuji, Chijioke¹ ; Uche, Chioma² ; Iheagwara, Marcquin²

Subjects: *MELONS; *SHELLING machinery (Nuts); *FREE fatty acids

• Source: Slovak Journal of Food Sciences. 2023, Vol. 17, p565-580. 16p.

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INFLUENCE OF DIFFERENT CURING METHODS ON THE FATTY ACID COMPOSITION IN SAUSAGES PREPARED FROM RED DEER MEAT.

• Authors : Šnirc, Marek¹ (AUTHOR) ; Belej, Ľubomír² (AUTHOR) ; Židek, Radoslav² (AUTHOR)

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2016, Vol. 10 Issue 1, p585-590. 6p. 2 Charts, 1 Graph.

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THE EFFECT OF ANTIOXIDANTS ON THE QUALITY OF SEMI-FINISHED MINCED RABBIT MEAT.

• Authors : Tavdidishvili, Dodo¹ ; Khutsidze, Tsira¹ ; Pkhakadze, Manana²

Subjects: *ANTIOXIDANTS; *MEAT quality; *RABBIT meat

• Source: Slovak Journal of Food Sciences. 2020, Vol. 14, p429-436. 8p.

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THE EFFECT OF FATTY ACID PROFILE ON THE STABILITY OF NON-TRADITIONAL AND TRADITIONAL PLANT OILS.

• Authors : Soukup, Josef¹ ; Kouřimská, Lenka¹

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2019, Vol. 13 Issue 1, p744-750. 7p.

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OXIDATIVE STABILITY OF CHICKEN MEAT DURING STORAGE INFLUENCED BY THE FEEDING OF ALFALFA MEAL.

• Authors : Tkáčová, Jana¹ (AUTHOR) ; Angelovičová, Mária¹ (AUTHOR) ; Haščík, Peter² (AUTHOR)

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2015, Vol. 9 Issue 1, p106-111. 6p. 1 Graph.

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Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat

• Authors : Marek Šnirc; Ľubomír Belej; Radoslav Židek

Subjects: red deer; fatty acids composition; curing

• Source: Potravinarstvo, Vol 10, Iss 1, Pp 585-590 (2016)

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The effect of antioxidants on the quality of semi-finished minced rabbit meat

• Authors : Dodo Tavdidishvili; Tsira Khutsidze; Manana Pkhakadze

Subjects: minced rabbit meat; plant raw materials; antioxidant properties

• Source: Potravinarstvo, Vol 14, Pp 429-436 (2020)

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Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat

• Authors : Jozef Golian; Ľubomír Belej; Martin Král

Subjects: chemistry.chemical_classification; Curing (food preservation); red deer

• Source: Potravinarstvo, Vol 10, Iss 1, Pp 585-590 (2016)

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The effect of fatty acid profile on the stability of non-traditional and traditional plant oils

• Authors : Josef Soukup; Lenka Kouřimská

Subjects: plant oil; autooxidation; oxidative stability

• Source: Potravinarstvo, Vol 13, Iss 1, Pp 744-750 (2019)

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Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal

• Authors : Jana Tkáčová; Mária Angelovičová; Peter Haščík

Subjects: broiler chicken; alfalfa meal; stored meat

• Source: Potravinarstvo, Vol 9, Iss 1, Pp 106-111 (2015)

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