GRILLING

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Microbiological Quality of Fresh and Grilled Mutton Sold in Ouagadougou, Burkina Faso
《Food and Nutrition Sciences》2022年第12期986-1000,共15页Zoénabo Douamba Abel Tankoano Donatien Kaboré Diarra Compaore-Sereme Mahamoudou Ouédraogo Pingdwindé Marie Judith Samadoulougou-Kafando Adama Paré Mamadou Hama Dicko Hagrétou Sawadogo/Lingani 
In Ouagadougou, grilled meats in the form of pieces and brochettes are very popular and well-known to consumers. The aim of this study was to assess the microbial quality of mutton meat sold in Ouagadougou, Burkina Fa...
关键词：MEAT MUTTON GRILLING Microbial Quality 
Evaluation of Sensory and <i>in Vitro</i>Cardio Protective Properties of Sardine (<i>Sardina pilchardus</i>): The Effect of Grilling and Brining
《Food and Nutrition Sciences》2013年第9期940-949,共10页Constantina Nasopoulou Evangelia Psani Eleni Sioriki Constantinos A. Demopoulos Ioannis Zabetakis 
The aim of this study was to investigate the effect of grilling and brining on the sensory properties, the fillet fatty acid composition and the cardio-protective activity of sardine (Sardina pilchardus), studying the...
关键词：Sardina pilchardus Cardio-Protection SENSORY Evaluation GRILLING BRINING 
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