Canales :: Servicio de Descubrimiento de la UNA

Ejemplares similares: Sodium reduction in emulsion-type sausage

Vista rápida
Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
Vista rápida
Response to salinity in rice: Comparative effects of osmotic and ionic stresses
Vista rápida
Salt tolerance in mungbean is associated with controlling Na and Cl transport across roots, regulating Na and Cl accumulation in chloroplasts and maintaining high K in root and leaf mesophyll cells
Vista rápida
Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
Vista rápida
Effects of salinity on diploid (2x) and doubled diploid (4x) Citrusmacrophylla genotypes
Vista rápida
Differentially expressed membrane transporters in rice roots may contribute to cultivar dependent salt tolerance
Vista rápida
Identification of salt-tolerant QTLs with strong genetic background effect using two sets of reciprocal introgression lines in rice
Vista rápida
Analysis of microbial growth in a fermented sausage and risk evaluation of its production
Vista rápida
Effects of salt and water stress on leaf production, Sodium and Potassium Ion accumulation in soybean.
Vista rápida
Comparative effects of osmotic and ionic stresses on yield and biomass accumulation in IR64 rice variety
Vista rápida
High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
Vista rápida
Rootstocks increase grapevine tolerance to NaCl through ion compartmentalization and exclusion
Vista rápida
Evaluación de tolerancia al NaCl en cultivares viníferas y portainjertos híbridos del género Vitis = Evaluation of NaCl tolerance on grapevines cultivars and hybrids rootstocks from genus Vitis
Vista rápida
Use of spherical salt for reducing sodium content with no change in salty perception in the development of a lamb meat burger with high-rated technological and sensory properties
Vista rápida
Impact of agricultural activities on groundwater quality and its suitability for drinking in Valikamam area, Jaffna Peninsula
Vista rápida
A dynamic model for sodium intoxication unravels salt tolerance in grapevine (Vitis vinifera L.) rootstocks
Vista rápida
A genome-wide association study unveils key chromosome regions involved in determining sodium accumulation in wheat under conditions of low potassium supply
Vista rápida
Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
Vista rápida
Confirmation of chloride deficiency as the cause of leaf spotting in durum wheat grown in the Australian northern grains region
Vista rápida
Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef
Vista rápida
Acuafaba de garbanzo como sustituto de grasa en una emulsión cárnica modelo = Chickpea aquafaba as a fat substitute in a model meat emulsion
Vista rápida
Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
Vista rápida
Responses of contrasting rice (Oryza sativa L.) genotypes to salt stress as affected by nutrient concentrations
Vista rápida
Potassium content is the main driver for salinity tolerance in sweet potato before tuber formation

Ejemplares similares: Att servera en näringsriktig måltid i skolan - med focus på mjölkprodukter