Add to ORKGPresented in the paper is the standard procedure in the determination of moisture in meat. Specifically, the procedures in the sample preparation, instruments required, and the analytical procedures and calculations for each method
Four methods were used in the determination of meat content in local meat and meat products. Current...
Presented in the paper is the standard procedure in the determination of ash in meat. Specifically, ...
The indirect determination of the water content of foods is dealt witli on the basis of tlie followi...
MotivationThere are various reason why food industries can determine humidity, becoming highly impor...
Presented in the paper is the standard procedure to a rapid method to assess the gel-forming ability...
A peer-verified method is presented for the determination of percent moisture and fat in meat produc...
Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Sp...
Water activity (aw) is a key factor influencing dry-cured meat products' safety. However, the standa...
This work addresses the use of microwave techniques to determine quality parameters in cured meat. T...
Ten laboratories participated in a collaborative study to determine the total moisture and fat in ra...
Moisture content is an important meat quality trait. The fast and low-cost detection for the moistur...
The objective of this investigation is to monitor the meat drying process and try to analyse the cha...
Presented in the paper is the standard procedure in measuring K value in fish meat by means of the f...
Water activity (aw) describes the amount of free water available in a matrix for growth of microbiol...
1) The authors studied on the moisture contained in three portions of fish meats (back portion, abdo...
Four methods were used in the determination of meat content in local meat and meat products. Current...
Presented in the paper is the standard procedure in the determination of ash in meat. Specifically, ...
The indirect determination of the water content of foods is dealt witli on the basis of tlie followi...
MotivationThere are various reason why food industries can determine humidity, becoming highly impor...
Presented in the paper is the standard procedure to a rapid method to assess the gel-forming ability...
A peer-verified method is presented for the determination of percent moisture and fat in meat produc...
Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Sp...
Water activity (aw) is a key factor influencing dry-cured meat products' safety. However, the standa...
This work addresses the use of microwave techniques to determine quality parameters in cured meat. T...
Ten laboratories participated in a collaborative study to determine the total moisture and fat in ra...
Moisture content is an important meat quality trait. The fast and low-cost detection for the moistur...
The objective of this investigation is to monitor the meat drying process and try to analyse the cha...
Presented in the paper is the standard procedure in measuring K value in fish meat by means of the f...
Water activity (aw) describes the amount of free water available in a matrix for growth of microbiol...
1) The authors studied on the moisture contained in three portions of fish meats (back portion, abdo...
Four methods were used in the determination of meat content in local meat and meat products. Current...
Presented in the paper is the standard procedure in the determination of ash in meat. Specifically, ...
The indirect determination of the water content of foods is dealt witli on the basis of tlie followi...