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- Aksu, M.I.; Karaoglu, M.; Kaya, M.; Esenbuga, N.; Macit, M.
- Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1485-1491
- chicken meat; legs (meat cut); vacuum packaging; food packaging; aerobic conditions; food microbiology; food contamination; bacterial contamination; species diversity; food quality; pH; thiobarbituric acid-reactive substances; broiler feeding; humic acids; fulvic acids; humates; minerals; cold storage; food storage
- ... The current trial determined the influence of dietary humate, including humic, fulvic and ulmic acids and some microminerals on the pH, TBARS and microbiological properties of vacuum-packed and aerobic-packed breast fillets and drumsticks of broilers. A total of 240 male broiler chicks (Ross-308) were randomly allocated into four dietary treatments (H0, H1, H2 and H3 groups). A basal diet (H0), ba ...
- Salinas, M.R.; Garijo, J.; Pardo, F.; Zalacain, A.; Alonso, G.L.
- Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1527-1536
- wines; winemaking; wine grapes; maceration; temperature; food quality; color; phenolic compounds; food composition; volatile organic compounds
- ... Prefermentative maceration for 8 h at 5, 10 and 15 degrees C was used to make rose wines, and changes in their colour (colour intensity (CI), tone and CIELAB parameters), phenolic compounds (classic indices and individual compounds) and volatile compounds (major and minor) were monitored from the must stage to wines until 6 months after bottling. The 15 degrees C maceration temperature provided wi ...