Le Canada semi-dry

Dry and Semi-Dry Fermented and Direct Acidified Sausage Validation

range for these products is 4.7-4.9, whereas, pepperoni has a slightly lower pH range of 4.5-4.8 and a lower MPR of 1.6:1 as required by FSIS (FSIS, 1986). The moisture content for these products ranges from 25-39%. All of these products, because of their moisture-toprotein ratios, are considered shelf stable (FSIS, 1986; Ricke and Keeton, 1997). Semidry sausages such as summer sausage, cervela...

Dry and Semi-Dry Fermented and Direct Acidified Sausage Validation

In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. In response to this first implication of a dry fermented sausage product, the United States Department of Agriculture/Food Safety Inspection Service developed guidelines requiring sausage manufacturers to validate that their processes achieve a five-log reduction of E. coli O157:H7. Various val...

Child hunger: semi-starvation study repeated in Canada.

S tarvation results from inadequate intake of macronu-trients (proteins, fats and carbohydrates). It may be partial or complete. In fasting, all food energy is excluded , whereas in semi-starvation insufficient energy and protein are ingested. Human starvation and semi-starvation result from deprivation of food, not specific nutrients, so both micronutrient and macronutrient deficiencies result...

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Estimated Water Requirements and Stevia Rebaudiana Bertoni Crop Coefficient in Semi-Dry Climate under Lysimetric Conditions

Exactly estimating of water requirement is essential for water balance studies, design and management of irrigation systems and water resources management. Because of limited soil and water resources in Iran, for optimal use of water resources in the agricultural sector, it is necessary to determine the amount of water requirement by different plants in different climatological conditions. In o...