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1. Mitochondrial respiratory states and rate

2. The Interactions of the Complement System with Human Cytomegalovirus.

3. Impact of UV-C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets.

4. Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems.

5. Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour.

6. Partial sodium replacement in tilapia steak without loss of acceptability.

7. Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes.

8. Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability.

9. Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage.

10. Sex-specific effect of ractopamine on quality attributes of pork frankfurters.

11. Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers.

12. Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated.

13. Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat.

14. Improving spatial perception in 5-yr.-old Spanish children.

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