GENOME-WIDE ANALYSIS OF DOF GENES AND THEIR RESPONSE TO ABIOTIC STRESS IN ROSE (ROSA CHINENSIS)


The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties

The aim of the study was to investigate how liquid fish oil and microencapsulated oil additives influenced the rheological characteristics and the dynamics of water binding in vacuum-packed (VP) and modified-atmosphere-packed (MAP) poultry sausages during 21-day storage.In contrast to the control sample, the sausages enriched with microencapsulated

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