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These characteristics were assessed using a nine-point hedonic scale (9 = extremely enjoy, 1 = extremely dislike). Generalized Procrustes Analysis was performed and 61.11% of the total variability...
The relationship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and sensory characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 percent ...
This study describes the effects of dietary linseed and sunflower oil on the sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillets. Rainbow trout were fed a diet containing either 2.5...
Aberdeen Angus (AA), Charolais (CH), Simmental (SI), and Hereford (HE) bulls were used in two fattening experiments with the objective of determining breed differences in chemical composition, sensory...
The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used t...
This study was conducted to assess the effects of flaxseed oil and dried whitebait as a source of ω-3 fatty acids (ω-3 FA), which could be used to produce eggs enriched with ω-3 FA, and of fructo-olig...
The objective of this study was to compare pork characteristics and to determine consumer acceptability of pork chops from antibiotic free Yorkshire crossbreds sired by Berkshire (BY), Large Black (LB...
This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone a...
An experiment involving 180 straight run one-day-Cobb broilers was conducted to evaluate the effect of supplementation of L-leucine with different levels of crude protein (CP) on carcass composition a...
Two experiments were conducted to evaluate the use of fish silage prepared from Indian oil sardines, Sardinella longiceps, as partial replacement of soybean meal as a sole source of protein for growin...
Effect of storage temperature on weight loss, chemical composition, microbiological properties and sensory characteristics was studied. The cheese was made from fresh raw cow’s milk with 6 % salt kep...
The aim of this study was to evaluate the effect of the baical skullcap root (Scutellaria baicalensis radix) on the performance, chemical composition of the muscles and sensory characteristics of th...
Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how cha...

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