يعرض 1 - 10 نتائج من 1,101 نتيجة بحث عن '"UMBRIA (Italy)"', وقت الاستعلام: 0.80s تنقيح النتائج
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    دورية أكاديمية
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    رسالة جامعية
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    دورية أكاديمية
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    دورية أكاديمية
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    دورية أكاديمية

    المؤلفون: Charles Handy

    المصدر: Charles Handy thought for the day on the compost theory of the church, that is, how people tend to notice the church and its people in a collective heap, but not when it's spread out, doing good in the world, December 15, 1993; Charles Handy Papers; Box 18, Folder 9; 1 page

    وصف الملف: image/jp2

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    مصطلحات موضوعية: The aim of the study was to evaluate the chemical composition, both fish products show a high content of n 3 fatty acids, The aim of the study was to evaluate the chemical composition, fatty acid profile and sensory properties of a freshwater fish patty made from less valuable fish species (i.e. carp and goldfish) from Trasimeno Lake (Umbria, Italy) and compare it with a commercial one made from Nile perch. The Trasimeno fish products show a higher fat content than commercial fish product (1,75% vs 1.19% respectively). As regards the fatty acids profile, both fish products show a high content of n 3 fatty acids, with the higher value recorded in Trasimeno Lake fish product. The sensory analysis (paired preference test) did not show any differences between the two products. These results indicate that the production of fish patties may be a valuable strategy to improve the original sensory properties of less valuable fish, and show that a fish product made with a mixed pulp of carp and goldfish of the Trasimeno Lake has a high nutritional value and can be as appreciated by the consumer as other commercial products, 75% vs 1.19% respectively). As regards the fatty acids profile, with the higher value recorded in Trasimeno Lake fish product. The sensory analysis (paired preference test) did not show any differences between the two products. These results indicate that the production of fish patties may be a valuable strategy to improve the original sensory properties of less valuable fish, fatty acid profile and sensory properties of a freshwater fish patty made from less valuable fish species (i.e. carp and goldfish) from Trasimeno Lake (Umbria, Italy) and compare it with a commercial one made from Nile perch. The Trasimeno fish products show a higher fat content than commercial fish product (1, and show that a fish product made with a mixed pulp of carp and goldfish of the Trasimeno Lake has a high nutritional value and can be as appreciated by the consumer as other commercial products