نتایج جستجو برای: sausage instability
تعداد نتایج: 91710 فیلتر نتایج به سال:
Inulin is a dietary fiber that can improve the quality of food products, such as texture, product nutrition, or disease-preventing functional food. has begun to be studied in various studies and applied meat poultry, but there have not been many assessing whether research on application inulin sausage products still relevant carried out good novelist research, one way assess novelty theme. Is u...
Abstract In October 2015, the International Agency for Research on Cancer (IARC) released a report classifying processed meat as type 1 carcinogen. The prompted headlines and attracted immediate public attention, but economic impacts remain unknown. this paper, we investigate of IARC selected prices purchases using retail scanner data from US grocery stores. We compare changes in sales products...
Background and purpose: There is an increasing trend towards consumption of meat products in many countries. Nitrite and nitrate are used as preservative in meat products. The main problem associated with these components is formation of nitrosamine and its potential carcinogenic effects. This study investigated these components and chemical properties of ham and sausage and in Kerman. Materia...
We present results from imaging of the radio filaments in the southern giant lobe of Centaurus A using data from GMRT observations at 325 and 235 MHz, and outcomes from filament modelling. The observations reveal a rich filamentary structure, largely matching the morphology at 1.4 GHz. We find no clear connection of the filaments to the jet. We seek to constrain the nature and origin of the ver...
In Paper I (Fiege & Pudritz, 1999), we constructed models of filamentary molecular clouds that are truncated by a realistic external pressure and contain a rather general helical magnetic field. We address the stability of our models to gravitational fragmentation and axisymmetric MHD-driven instabilities. By calculating the dominant modes of axisymmetric instability, we determine the dominant ...
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