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MEAT SCIENCE
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Meat and fermented meat products as a source of bioactive peptides
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WELT TRENDS
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Offsetting, relations, and blending with perturbation functions
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MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products
PublikacjaThe abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and processed meat products. Peptides originating from myoglobin (Mb) and myosin (My) were analyzed using multiple reaction monitoring mass spectrometry (MRM–MS). Analytical protocol was optimized for good repeatability (CV < 10%) and high sensitivity. The MS signal intensity of Mb...
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Meet the Associate Editor
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The role of lipids in meat
PublikacjaW rozdziale omówiono skład kwasów tłuszczowych lipidów obecnych w mięsie, ich wartość odżywczą oraz rolę jaką pełnią w zachowaniu jakości sensorycznej mięsa i produktów mięsnych.
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Method for Introducing Zeolites and MCM-41 into Polypropylene Melt-Blown Nonwovens
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Concept of a swirling diffuser in batch blending tanks
PublikacjaThe mixing of two or more components belongs to the category of the most common unit operations, both in technology and in nature. One particular version is homogenization (blending), the effectivity of which is strongly related to the blending time. Among many differentiated individual solutions of mixing systems used in blenders, one should distinguish the class of agitators with diffusers. An analysis of the character of the...
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BREEDING SCIENCE
Czasopisma