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Instrumental Color sentence examples within thiobarbituric acid reactive

The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

The Effect of Electrospun Polycaprolactone Nonwovens Containing Chitosan and Propolis Extracts on Fresh Pork Packaged in Linear Low-Density Polyethylene Films

Instrumental Color sentence examples within water holding capacity

The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball

Effect of Natural Sorbents in the Diet of Fattening Pigs on Meat Quality and Suitability for Processing

Instrumental Color sentence examples within fatty acid profile

Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat

Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet

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Instrumental Color sentence examples within instrumental color parameter

Effect of Natural Sorbents in the Diet of Fattening Pigs on Meat Quality and Suitability for Processing

Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake

Instrumental Color sentence examples within instrumental color value

Influence of Grain- and Grass-Finishing Systems on Carcass Characteristics, Meat Quality, Nutritional Composition, and Consumer Sensory Attributes of Bison

The effects of transglutaminase on the qualitative properties of different pastırma types

Instrumental Color sentence examples within instrumental color measurement

Effect of Red Cabbage Sprouts Treating with Organic Acids on the Content of Polyphenols, Antioxidant Properties and Colour Parameters

Clinical Evaluation of 6-Month Efficacy of 40% in-Office Whitening Treatment

Instrumental Color sentence examples within instrumental color difference

Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception

Instrumental and visual evaluation of the color adjustment potential of resin composites.

Instrumental Color sentence examples within instrumental color analysi

Gluten free pasta with natural ingredient of color and carotene source

Aging Condition and Retail Display Lighting Impact Retail Display Life and Lipid Oxidation of Beef Biceps Femoris Steaks

Myoglobin Post-Translational Modifications Influence Color Stability of Beef Longissimus Lumborum

Effect of low voltage electrical stimulation and chilling on microbial safety and quality attributes of Beetal Bucks and Lohi Rams carcass

Studies on the Impact of Partial Replacement of Sodium Chloride with Potassium Lactate on Quality Attributes of Buffalo Calf Meat Rolls

Elimination of Aspergillus flavus from Pistachio Nuts with Dielectric Barrier Discharge (DBD) Cold Plasma and Its Impacts on Biochemical Indices

Effect of Tommy Atkins mango (Mangifera Indica) almond starch as a thickener in fish pâtés: Physicochemical and sensorial

Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles

Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein

Impact of different dairy wheys on quality parameters of ice cream

Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax.

Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

Incorporation of quinoa seeds accessions in instant noodles improves their textural and quality characteristics

Effect of varying salt concentration on iridescence in precooked pork meat

Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking

Lactic acid fermentation in the development of a seaweed sauerkraut-style product: Microbiological, physicochemical, and sensory evaluation.

Replacement of Sodium Tripolyphosphate with Iota Carrageenan in the Formulation of Restructured Ostrich Ham †

Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties


Efeito de coberturas comestíveis à base de amido e ácido oxálico no armazenamento de banana

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Characterization of pseudo-fruits of Hovenia dulcis T. at different maturation stages and drying methods

From olive to olive oil: a general approach

Minimally processed cassava leaves: effect of packaging on the microbiological and physical-chemical standards

Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages.

Efeito da correção do pH do requeijão cremoso tipo ovino sobre as características físico químicas e microbiológica

Agronomic, physicochemical, and sensory characteristics of fruit of Biquinho pepper cultivated with liquid biofertilizer

Commercial special bread: Evaluation of texture, color, moisture content, water activity and nutritional labeling

Combined application of phenolic acids and essential oil components against Salmonella Enteritidis and Listeria monocytogenes in vitro and in ready-to-eat cooked ham

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Impact of feeding cover crop forage containing brassicas to steers during backgrounding on live animal performance, carcass characteristics, and meat color1

Effects of red macroalgae Asparagopsis taxiformis supplementation on the shelf life of fresh whole muscle beef

Исследования влияния растительного сырья на качество вареной колбасы

Physicochemical properties and sensory acceptability of sugar free dark chocolate formulations added with probiotics

Physicochemical and sensory analysis of common sorrel (Rumex acetosa L.)

Nanocomposite films with CMC, okra mucilage, and ZnO nanoparticles: Extending the shelf-life of chicken breast meat

Characterization of Bushy Cashew (Anacardium humile A. St.-Hil.) in the State of Goiás, Brazil

Evaluating the Relationship of Animal Temperament to Carcass Characteristics and Meat Quality

Cooked color of precooked ground beef patties manufactured with mature bull trimmings.

Caracterização físico-química e sensorial de melados comerciais de cana-de-açúcar

Enrichment of Rice with Grape Peel Powder by Extrusion

The Effect of Increased Pork Hot Carcass Weights on Loin Quality and Palatability


Quality deterioration of grape tomato fruit during storage after treatments with gaseous ozone at conditions that significantly reduced populations of Salmonella on stem scar and smooth surface

Effect of sonication on the quality attributes of juçara, banana and strawberry smoothie

Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique.

The tomato paste quality attributes along the industrial processing chain

Strengths, Limitations, and Recommendations for Instrumental Color Measurement in Forensic Soil Characterization

Efficacy evaluation of ultrasound treatment on the postharvest storability of white nectarine by both physicochemical and image processing analyses

Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages.

Multivariate analysis applied for correlations between analytical measures and sensory profile of goat milk chocolate

Sensorial Analysis of Organic and Conventional Chicken Eggs (Gallus Gallus Domesticus)

Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity.

Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction.

Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose.

Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings from Beef Strip Loin Steaks Cooked to Six Degrees of Doneness

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Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese

Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon.

Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle

Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer.

Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films

Efecto del tiempo de Cocción del Zapallo (Cucurbita maxima) y la adición de Glucosa Oxidasa en el Aumento de Almidón Resistente del Pan de Molde.

Effect of lactic acid spray on microbial and quality parameters of buffalo meat.

Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic

Evaluation of probiotic and synbiotic jussara sorbets

The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems.

Antimicrobial effects of pyruvic and succinic acids on Salmonella survival in ground chicken

Use of sodium metabisulfite and ascorbic acid as anti-browning agents in processed potatoes

Instrumental Color 악기 색상

Instrumental Color 악기 색상
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