Regulation and Sausages
نویسندگان
چکیده
منابع مشابه
SAUSAGES: Between Planning and Action
SAUSAGES stands for System for Autonomous Specification, Acquisition, Generation, and Execution of Schemata. SAUSAGES provides a framework for specifying, running, monitoring, and altering plans for mobile robots, and is ideal for building complex real-time systems that need to operate outdoors. SAUSAGES bridges the gap between planning and action, between the world of symbols and propositions ...
متن کاملAppendix 2: Food Hazards: sausages and hamburgers
The Victorian Department of Health Food Safety has responded to the findings released in the VCEC1 report on the burden to business of food regulation in this state. From 1 July 2010 the Food Act will introduce a new classification system. There will be four classes of food premises, and the aim of this system is to allow regulation to be better matched to the level of food safety risk which ea...
متن کاملProduction of Fortified Sausages with Flaxseed Powder and Study of Their Physical, Chemical and Microstructural Properties
Background and Objectives: Sausage is poor in bioactive compounds such as omega-3 fatty acids and fibers. Therefore, consumers prefer to use novel meat products with improved nutritional and sensory properties. Flaxseeds contain several bioactive compounds such as essential fatty acids, fibers and antioxidants. Addition of the oilseeds to meat products can increase antioxidant properties, omega...
متن کاملDetermination of thiamin in cooked sausages.
A reliable and rapid high-performance liquid chromatography (HPLC) method has been set up for the determination of total thiamin in difficult sample matrices such as cooked sausages. Different hydrolysis conditions and enzymes were tested to release the vitamin from its phosphate ester. The best data in the enzymatic digestion were obtained by incubating the samples with 6% clara-diastase at 50...
متن کاملSuppression of Mould Growth on Dry Sausages
Pipek P., Rohlík B.-A., Lojková A., Staruch L. (2010): Suppression of mould growth on dry sausages. Czech J. Food Sci., 28: 258–263. The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Prešporska saláma and heat treated dry sausage...
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ژورنال
عنوان ژورنال: The Manchester School
سال: 2015
ISSN: 1463-6786
DOI: 10.1111/manc.12109