Judith abida (35 résultats)

Etat : New. pp. 108.

Taschenbuch. Etat : Neu. Marinated Chicken with Organic Acids | Abida Judith (u. a.) | Taschenbuch | 108 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783848443857 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

Etat : New.

Etat : New.

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Taschenbuch. Etat : Neu. Mariniertes Hähnchenfleisch mit organischen Säuren | Abida Judith (u. a.) | Taschenbuch | 108 S. | Deutsch | 2026 | Verlag Unser Wissen | EAN 9786630070958 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Marination is a traditional process in which meat is mixed with various ingredients & spices along with salt to extends its shelf life and impart a specific flavour & tenderness. The present study was planned to find out the most suitable organic acid at an optimum concentration to marinate chicken breast pieces along with salt, spiceS, condiments and honey to study the shelf-life of marinated chicken under low temperature storage. In all the experiments, marinade of control samples contained all the ingredients except the acid. In experiment-I, three organic acids viz. acetic, citric and lactic acids, were tried individually at different concentrations (0.25%, 0.5% and 0.75%). The control and treated products were tested for pH, moisture, water holding capacity (WHC) and extract release volume (ERV) and also subjected to sensory evaluation.It was concluded that 0.25% citric acid can be used to marinate chicken along with other ingredients and the marinated chicken could be stored at refrigerator (4 ± 1°C) for 6 days and at freezer (-18 ± 1°C) for more than 2 months without any loss in quality. 108 pp. Englisch.…

Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Marination is a traditional process in which meat is mixed with various ingredients & spices along with salt to extends its shelf life and impart a specific flavour & tenderness. The present study was planned to find out the most suitable organic acid at an optimum concentration to marinate chicken breast pieces along with salt, spiceS, condiments and honey to study the shelf-life of marinated chicken under low temperature storage. In all the experiments, marinade of control samples contained all the ingredients except the acid. In experiment-I, three organic acids viz. acetic, citric and lactic acids, were tried individually at different concentrations (0.25%, 0.5% and 0.75%). The control and treated products were tested for pH, moisture, water holding capacity (WHC) and extract release volume (ERV) and also subjected to sensory evaluation.It was concluded that 0.25% citric acid can be used to marinate chicken along with other ingredients and the marinated chicken could be stored at refrigerator (4 ± 1°C) for 6 days and at freezer (-18 ± 1°C) for more than 2 months without any loss in quality.…

Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Judith AbidaDr. Abida is a Vet and PG in Meat Science & Technology, working as Manager (Q.C.) in a poultry production & processing Firm. Prof. Pal a PhD in Meat Science has 25 yrs of teaching & research experience & 100 publications.…

Etat : New. Print on Demand pp. 108 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Etat : New. PRINT ON DEMAND pp. 108.

Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Marination is a traditional process in which meat is mixed with various ingredients & spices along with salt to extends its shelf life and impart a specific flavour & tenderness. The present study was planned to find out the most suitable organic acid at an optimum concentration to marinate chicken breast pieces along with salt, spiceS, condiments and honey to study the shelf-life of marinated chicken under low temperature storage. In all the experiments, marinade of control samples contained all the ingredients except the acid. In experiment-I, three organic acids viz. acetic, citric and lactic acids, were tried individually at different concentrations (0.25%, 0.5% and 0.75%). The control and treated products were tested for pH, moisture, water holding capacity (WHC) and extract release volume (ERV) and also subjected to sensory evaluation.It was concluded that 0.25% citric acid can be used to marinate chicken along with other ingredients and the marinated chicken could be stored at refrigerator (4 ± 1°C) for 6 days and at freezer (-18 ± 1°C) for more than 2 months without any loss in quality.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 108 pp. Englisch.…

Paperback. Etat : new. Paperback. La marinade est un procede traditionnel consistant a melanger la viande avec divers ingredients et epices, ainsi que du sel, afin de prolonger sa duree de conservation et de lui conferer une saveur et une tendrete specifiques. La presente etude a ete concue pour determiner l'acide organique le plus approprie, a une concentration optimale, pour mariner des morceaux de blanc de poulet avec du sel, des epices, des condiments et du miel, afin d'etudier la duree de conservation du poulet marine lors d'un stockage a basse temperature. Dans toutes les experiences, la marinade des echantillons temoins contenait tous les ingredients a l'exception de l'acide. Dans l'experience I, trois acides organiques, a savoir les acides acetique, citrique et lactique, ont ete testes individuellement a differentes concentrations (0,25 %, 0,5 % et 0,75 %). Les produits temoins et traites ont ete analyses pour determiner leur pH, leur teneur en humidite, leur capacite de retention d'eau (WHC) et leur volume de liberation d'extrait (ERV), et ont egalement fait l'objet d'une evaluation sensorielle. Il a ete conclu que l'acide citrique a 0,25 % peut etre utilise pour mariner le poulet avec d'autres ingredients et que le poulet marine peut etre conserve au refrigerateur (4 1 0C) pendant 6 jours et au congelateur (-18 1 0C) pendant plus de 2 mois sans aucune perte de qualite. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Etat : Neu. Pollo marinado con ácidos orgánicos | Abida Judith (u. a.) | Taschenbuch | Spanisch | 2026 | Ediciones Nuestro Conocimiento | EAN 9786630073515 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand.…

Paperback. Etat : new. Paperback. La marinade est un procede traditionnel consistant a melanger la viande avec divers ingredients et epices, ainsi que du sel, afin de prolonger sa duree de conservation et de lui conferer une saveur et une tendrete specifiques. La presente etude a ete concue pour determiner l'acide organique le plus approprie, a une concentration optimale, pour mariner des morceaux de blanc de poulet avec du sel, des epices, des condiments et du miel, afin d'etudier la duree de conservation du poulet marine lors d'un stockage a basse temperature. Dans toutes les experiences, la marinade des echantillons temoins contenait tous les ingredients a l'exception de l'acide. Dans l'experience I, trois acides organiques, a savoir les acides acetique, citrique et lactique, ont ete testes individuellement a differentes concentrations (0,25 %, 0,5 % et 0,75 %). Les produits temoins et traites ont ete analyses pour determiner leur pH, leur teneur en humidite, leur capacite de retention d'eau (WHC) et leur volume de liberation d'extrait (ERV), et ont egalement fait l'objet d'une evaluation sensorielle. Il a ete conclu que l'acide citrique a 0,25 % peut etre utilise pour mariner le poulet avec d'autres ingredients et que le poulet marine peut etre conserve au refrigerateur (4 1 0C) pendant 6 jours et au congelateur (-18 1 0C) pendant plus de 2 mois sans aucune perte de qualite. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Paperback. Etat : new. Paperback. La marinatura e un processo tradizionale in cui la carne viene mescolata con vari ingredienti e spezie insieme al sale per prolungarne la durata di conservazione e conferirle un sapore e una tenerezza specifici. Il presente studio e stato pianificato per individuare l'acido organico piu adatto, alla concentrazione ottimale, per marinare pezzi di petto di pollo insieme a sale, spezie, condimenti e miele, al fine di studiare la durata di conservazione del pollo marinato in condizioni di conservazione a bassa temperatura. In tutti gli esperimenti, la marinata dei campioni di controllo conteneva tutti gli ingredienti tranne l'acido. Nell'esperimento I, tre acidi organici, ovvero l'acido acetico, citrico e lattico, sono stati provati singolarmente a diverse concentrazioni (0,25%, 0,5% e 0,75%). I prodotti di controllo e quelli trattati sono stati analizzati per pH, umidita, capacita di ritenzione idrica (WHC) e volume di rilascio dell'estratto (ERV) e sono stati inoltre sottoposti a valutazione sensoriale. Si e concluso che l'acido citrico allo 0,25% puo essere utilizzato per marinare il pollo insieme ad altri ingredienti e che il pollo marinato puo essere conservato in frigorifero (4 1 0C) per 6 giorni e nel congelatore (-18 1 0C) per piu di 2 mesi senza alcuna perdita di qualita. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Etat : new. Paperback. Marynowanie to tradycyjny proces, w ktorym mieso miesza sie z roznymi skladnikami i przyprawami oraz sola w celu przedluzenia jego okresu przydatnosci do spozycia oraz nadania mu okreslonego smaku i kruchosci. Niniejsze badanie mialo na celu wylonienie najbardziej odpowiedniego kwasu organicznego w optymalnym stezeniu do marynowania kawalkow piersi kurczaka wraz z sola, przyprawami, dodatkami i miodem, a takze zbadanie okresu przydatnosci do spozycia marynowanego kurczaka przechowywanego w niskiej temperaturze. We wszystkich eksperymentach marynata probek kontrolnych zawierala wszystkie skladniki z wyjatkiem kwasu. W eksperymencie I wyprobowano trzy kwasy organiczne, a mianowicie kwas octowy, cytrynowy i mlekowy, stosujac je osobno w roznych stezeniach (0,25%, 0,5% i 0,75%). Produkty kontrolne i poddane dzialaniu kwasu zostaly zbadane pod katem pH, wilgotnosci, zdolnosci zatrzymywania wody (WHC) oraz objetosci uwalnianego ekstraktu (ERV), a takze poddane ocenie sensorycznej. Stwierdzono, ze 0,25% kwas cytrynowy moze byc stosowany do marynowania kurczaka wraz z innymi skladnikami, a marynowany kurczak moze byc przechowywany w lodowce (4 10C) przez 6 dni oraz w zamrazarce (-18 10C) przez ponad 2 miesiace bez utraty jakosci. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Etat : new. Paperback. A marinada e um processo tradicional no qual a carne e misturada com varios ingredientes e especiarias, juntamente com sal, para prolongar a sua vida util e conferir um sabor e uma maciez especificos. O presente estudo foi planeado para determinar o acido organico mais adequado, na concentracao ideal, para marinar pedacos de peito de frango juntamente com sal, especiarias, condimentos e mel, a fim de estudar a vida util do frango marinado em condicoes de armazenamento a baixa temperatura. Em todas as experiencias, a marinada das amostras de controlo continha todos os ingredientes, exceto o acido. Na experiencia I, foram testados individualmente tres acidos organicos, nomeadamente os acidos acetico, citrico e lactico, em diferentes concentracoes (0,25%, 0,5% e 0,75%). Os produtos de controlo e tratados foram testados quanto ao pH, humidade, capacidade de retencao de agua (WHC) e volume de libertacao de extrato (ERV), tendo tambem sido submetidos a avaliacao sensorial. Concluiu-se que o acido citrico a 0,25% pode ser utilizado para marinar frango juntamente com outros ingredientes e que o frango marinado pode ser armazenado no frigorifico (4 1 0C) durante 6 dias e no congelador (-18 1 0C) durante mais de 2 meses sem qualquer perda de qualidade. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Etat : new. Paperback. Das Marinieren ist ein traditionelles Verfahren, bei dem Fleisch mit verschiedenen Zutaten und Gewuerzen sowie Salz vermischt wird, um seine Haltbarkeit zu verlaengern und ihm einen bestimmten Geschmack und eine besondere Zartheit zu verleihen. Die vorliegende Studie wurde konzipiert, um die am besten geeignete organische Saeure in einer optimalen Konzentration zum Marinieren von Haehnchenbruststuecken zusammen mit Salz, Gewuerzen, Wuerzmitteln und Honig zu ermitteln und die Haltbarkeit von mariniertem Haehnchen bei Lagerung unter niedrigen Temperaturen zu untersuchen. In allen Versuchen enthielt die Marinade der Kontrollproben alle Zutaten mit Ausnahme der Saeure. In Versuch I wurden drei organische Saeuren, naemlich Essigsaeure, Zitronensaeure und Milchsaeure, einzeln in verschiedenen Konzentrationen (0,25 %, 0,5 % und 0,75 %) getestet. Die Kontroll- und behandelten Produkte wurden auf pH-Wert, Feuchte, Wasserhaltevermoegen (WHC) und Extraktfreisetzungsvolumen (ERV) untersucht und einer sensorischen Bewertung unterzogen. Es wurde der Schluss gezogen, dass 0,25 % Zitronensaeure zusammen mit anderen Zutaten zum Marinieren von Huehnerfleisch verwendet werden kann und dass das marinierte Huehnerfleisch ohne Qualitaetsverlust 6 Tage im Kuehlschrank (4 1 0C) und mehr als 2 Monate im Gefrierschrank (-18 1 0C) gelagert werden kann. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.