-
1دورية أكاديمية
المصدر: Food Science and Technology, Vol 43 (2023)
مصطلحات موضوعية: shrimp paste, fermentation, reduce sodium, potassium chloride, by-product, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995
العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100630&lng=en&tlng=enTest; http://www.scielo.br/pdf/cta/v43/0101-2061-cta-43-e108121.pdfTest; https://doaj.org/toc/1678-457XTest; https://doaj.org/article/3abcc2c95d7c451e9a3142065b2c3261Test
الإتاحة: https://doi.org/10.1590/fst.108121Test
https://doaj.org/article/3abcc2c95d7c451e9a3142065b2c3261Test -
2دورية أكاديمية
المؤلفون: VIDAL, Vitor Andre Silva, PAGLARINI, Camila de Souza, FERREIRA, Alef, SANTOS, José Roberto dos, POLLONIO, Marise Aparecida Rodrigues
المصدر: Food Science and Technology. September 2020 40(3)
مصطلحات موضوعية: salted meat, sodium reduction, potassium chloride, calcium chloride
وصف الملف: text/html
-
3دورية أكاديمية
المؤلفون: VIDAL,Vitor Andre Silva, PAGLARINI,Camila de Souza, FERREIRA,Alef, SANTOS,José Roberto dos, POLLONIO,Marise Aparecida Rodrigues
المصدر: Food Science and Technology n.ahead 2019
مصطلحات موضوعية: salted meat, sodium reduction, potassium chloride, calcium chloride
وصف الملف: text/html
-
4دورية أكاديمية
المؤلفون: Vitor Andre Silva VIDAL, Camila de Souza PAGLARINI, Alef FERREIRA, José Roberto dos SANTOS, Marise Aparecida Rodrigues POLLONIO
المصدر: Food Science and Technology, Vol 40, Iss 3, Pp 665-670 (2019)
مصطلحات موضوعية: salted meat, sodium reduction, potassium chloride, calcium chloride, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995
العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300665&tlng=enTest; http://www.scielo.br/pdf/cta/v40n3/0101-2061-cta-fst14919.pdfTest; https://doaj.org/toc/1678-457XTest; https://doaj.org/article/d491605156204c5fbdfb7ab60135b3fcTest
الإتاحة: https://doi.org/10.1590/fst.14919Test
https://doaj.org/article/d491605156204c5fbdfb7ab60135b3fcTest -
5دورية أكاديمية
المؤلفون: BIS, Camila Vespúcio, BARRETTO, Tiago Luis, HENCK, Jenifer Mayara Monari, MATHIAS, Jéssica Carolina, OLIVEIRA, Luana Sanches, BARRETTO, Andrea Carla da Silva
المصدر: Food Science and Technology. June 2016 36(2)
مصطلحات موضوعية: cooking loss, potassium chloride, post-defrosting loss, sensory analysis
وصف الملف: text/html
-
6دورية أكاديمية
المؤلفون: Hu, Biao, Huang, Kai, Zhang, Xinlin, Zhang, Pingjun, Yu, Shujuan
المصدر: Food Science and Technology. March 2015 35(1)
مصطلحات موضوعية: sucrase, ion chromatography, potassium chloride, calcium chloride
وصف الملف: text/html
-
7دورية أكاديمية
المؤلفون: Carraro, Carla Ivone, Machado, Roberta, Espindola, Viviane, Campagnol, Paulo Cezar Bastianello, Pollonio, Marise Aparecida Rodrigues
المصدر: Food Science and Technology. June 2012 32(2)
مصطلحات موضوعية: sodium reduction, sodium chloride, potassium chloride, herbs, spices, bologna sausage
وصف الملف: text/html
-
8دورية أكاديمية
المؤلفون: Biao Hu, Kai Huang, Xinlin Zhang, Pingjun Zhang, Shujuan Yu
المصدر: Food Science and Technology, Vol 35, Iss 1, Pp 51-57 (2015)
مصطلحات موضوعية: sucrase, ion chromatography, potassium chloride, calcium chloride, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995
العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100051&lng=en&tlng=enTest; https://doaj.org/toc/1678-457XTest; https://doaj.org/article/fd31e0184c9d462db3e8a965d0cbf7d3Test
الإتاحة: https://doi.org/10.1590/1678-457X.6329Test
https://doaj.org/article/fd31e0184c9d462db3e8a965d0cbf7d3Test -
9دورية أكاديمية
المؤلفون: Carla Ivone Carraro, Roberta Machado, Viviane Espindola, Paulo Cezar Bastianello Campagnol, Marise Aparecida Rodrigues Pollonio
المصدر: Food Science and Technology, Vol 32, Iss 2, Pp 289-297 (2012)
مصطلحات موضوعية: redução de sódio, cloreto de sódio, cloreto de potássio, ervas, especiarias, mortadela, sodium reduction, sodium chloride, potassium chloride, herbs, spices, bologna sausage, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995
-
10
المؤلفون: Marise Aparecida Rodrigues Pollonio, Viviane Espindola, Roberta Machado, Paulo Cezar Bastianello Campagnol, Carla Ivone Carraro
المصدر: Food Science and Technology, Volume: 32, Issue: 2, Pages: 289-297, Published: 08 MAY 2012
Food Science and Technology, Vol 32, Iss 2, Pp 289-297 (2012)
Food Science and Technology v.32 n.2 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTAمصطلحات موضوعية: ervas, food.ingredient, redução de sódio, Salt content, cloreto de potássio, Sodium, chemistry.chemical_element, lcsh:TX341-641, especiarias, food, Pepper, lcsh:Technology (General), Food science, Sodium reduction, spices, Sweet Peppers, Chemistry, Food additive, fungi, food and beverages, potassium chloride, herbs, bologna sausage, sodium chloride, lcsh:T1-995, cloreto de sódio, sodium reduction, Food quality, lcsh:Nutrition. Foods and food supply, mortadela, Food Science, Biotechnology
وصف الملف: text/html
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::879c0a198321dc5107cb4308a63d1371Test
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200013&lng=en&tlng=enTest