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Registros recuperados: 3
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Detection and enumeration of thermophilic campylobacter in chicken at retail level in southern Brazil. Repositório Alice
VAZ, C. S. L.; RECH, D. V.; LOPES, L. dos S.; DUARTE, S. C..
2015
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Contamination; Broiler meat; Food safety.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1033831
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Survival of campylobacter coli in chicken samples at refrigeration temperature. Repositório Alice
VAZ, C. S. L.; RECH, D. V.; DUARTE, S. C.; COLDEBELLA, A.; BESSA, M. C..
2015
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Contamination; Broiler meat; Food safety.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1033833
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การเสริมสารสกัดหยาบจากขมิ้นชัน (Curcuma longa Linn.) ในอาหารไก่กระทงต่อผลการทดสอบทางประสาทสัมผัสของเนื้อ Thai Agricultural
Chaiyawan Wattanachant; Sutha Wattanasit; Aroonporn Itharat.
Objective of this study was to determine the effect of crude turmeric extract (Curcuma longa Linn.) supplementation in broiler diets on sensory evaluation of meat. One hundred and twenty 3-week- old male Habbard broilers were randomly allotted into 5 groups according to the level of crude turmeric extract supplementation. Each group consisted of six replications with 4 broilers per replication. Broilers were fed ad libitum with basal diet containing 0, 0.2, 0.4, 0.6 and 0.8% of crude turmeric extract until 6 weeks old. Subsequently, birds were slaughtered and the breast meats were dissected for sensory evaluation by 12 panels. The results revealed that all crude turmeric extract supplementations gave no significant difference in colour and smell of raw...
Tipo: Collection Palavras-chave: Crude turmeric extract; Broiler meat; Sensory evaluation; ฺBroiler diets; Supplementation; ไก่กระทง; ขมิ้นชัน; อาหารสัตว์; สารสกัดหยาบ; การทดสอบทางประสาทสัมผัส; เนื้อไก่.
Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5185
Registros recuperados: 3
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