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Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle

high fat induced steatosis. PLo S One, 7 (10): 46400. Vaudagna S.R., Sánchez G., Neira M.S., Insani E.M., Picallo A.B., Gallinger M.M., Lasta J.A. (2002). Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability. Int. J. Food Sci. Technol., 37: 425-441. Xie X., Meng Q., Cui Z., Ren L. (2012). Effect of cattle breed on meat quality, muscle fiber characteristics, lipid oxidation and fatty acids in China. Asian-Austral. J. Anim. Sci., 25: 824

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Effects of exposure to three environmental chemicals on the selected biochemical parameters of the blood plasma of rainbow trout, Oncorhynchus mykiss (Walbaum)

References Austin B. & Austin D.A. (2012): Bacterial fish Pathogens: Disease of Farmed and Wild Fish. Fifth Edition. Springer Dordrecht Heidelberg New York London, 652 pp. Balint T., Szegletes T., Szegletes Z., Halasy K. & Nemcsok J. (1995): Biochemical and subcellular changes in carp exposed to the organophosphorous methidation and the pyrethroid deltamethrin. - Aquatic Toxicology 33: 279-295. Braunbeck T., Görge G., Stor ch V. & Nagel R. (1990): Hepatic steatosis in zebrafish (Brachydanio rerio) induced by

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