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good cheers me up has a pleasant texture can be cooked very simply contains no additives comes from countries I approve of politically contains natural ingredients contains no artificial ingredients is cheap is not expensive is good value for money is
ascorbic acid mixture treatment did not have a noticeable effect on the color characteristics of the meat samples. Table 2. Values of instrumental texture parameters of vacuum packed treated and non-treated beef and deer meat samples during 21 days of
common ingredient in cakes and desserts. To provide a desirable texture and quality in such food products it is crucial for the food industry to improve the foaming properties of egg white ( Duan et al., 2017 ). The foaming formation is mostly influenced
texture of the soil is sand, with 89.13% sand, 2.21% loam, and 8.66% clay (HENZSEL, 2012). Potato was cultivated in every crop rotation. Soil samples were taken from the experimental plots from the 2–20 cm layer, on 27 June 2019 at the flowering stage of
diabetics extremely, while 40% moderately liked this recipe. Table 2. Organoleptic scores of porridge, bun, and salad Appearance Colour Texture Flavour Taste Overall acceptability Porridge (50%) CPM 6.73 ± 0.70 6.80 ± 0.68 6.33 ± 0.90 6.13 ± 0.74 6.07 ± 0
outskirts of the village of Dunavecse, on the former floodplain of the Danube River. The soils are slightly saline and have a sandy-loamy texture, with increasing average particle size along the depth of the profile. The water table is shallow and saline
the surface to the soil horizon occurred as a result of soil texture, the dry–wet nature of the soil, agricultural activities (e.g. plowing and harrowing), leaching of irrigation water, and transportation of microplastics by soil microorganisms through
, ethylene production and texture of 1-MCP treated ‘Abbé Fétel’ pears . Postharvest Biology and Technology , 109 : 20 – 29 . 10.1016/j.postharvbio.2015
Staphylococcus suspect colonies were picked for characterisation based on colony morphology, including size (large, medium, small), shape (circular, irregular, spindle), colour (black, grey, white), appearance (shiny, dull), and texture (smooth, rough
ingredient as natural colourant, emulsifier, fat substitute, or texture modifying agent. Only about 30% of the blood from slaughterhouses is used by the food industry worldwide ( Ofori and Hsieh, 2012 ). The blood reduces the amount of cooking loss released
