Judith Abida (39 results)

Condition: New. pp. 108.

Taschenbuch. Condition: Neu. Marinated Chicken with Organic Acids | Abida Judith (u. a.) | Taschenbuch | 108 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783848443857 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

Condition: New.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Taschenbuch. Condition: Neu. Poulet mariné aux acides organiques | Abida Judith (u. a.) | Taschenbuch | Französisch | 2026 | Editions Notre Savoir | EAN 9786630076073 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New.

Condition: New.

Condition: New.

Condition: New.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Taschenbuch. Condition: Neu. Frango marinado com ácidos orgânicos | Abida Judith (u. a.) | Taschenbuch | Portugiesisch | 2026 | Edições Nosso Conhecimento | EAN 9786630083750 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Taschenbuch. Condition: Neu. Pollo marinato con acidi organici | Abida Judith (u. a.) | Taschenbuch | Italienisch | 2026 | Edizioni Sapienza | EAN 9786630078633 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Taschenbuch. Condition: Neu. Kurczak marynowany z u¿yciem kwasów organicznych | Abida Judith (u. a.) | Taschenbuch | Polnisch | 2026 | Wydawnictwo Nasza Wiedza | EAN 9786630081190 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Taschenbuch. Condition: Neu. Mariniertes Hähnchenfleisch mit organischen Säuren | Abida Judith (u. a.) | Taschenbuch | 108 S. | Deutsch | 2026 | Verlag Unser Wissen | EAN 9786630070958 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Marination is a traditional process in which meat is mixed with various ingredients & spices along with salt to extends its shelf life and impart a specific flavour & tenderness. The present study was planned to find out the most suitable organic acid at an optimum concentration to marinate chicken breast pieces along with salt, spiceS, condiments and honey to study the shelf-life of marinated chicken under low temperature storage. In all the experiments, marinade of control samples contained all the ingredients except the acid. In experiment-I, three organic acids viz. acetic, citric and lactic acids, were tried individually at different concentrations (0.25%, 0.5% and 0.75%). The control and treated products were tested for pH, moisture, water holding capacity (WHC) and extract release volume (ERV) and also subjected to sensory evaluation.It was concluded that 0.25% citric acid can be used to marinate chicken along with other ingredients and the marinated chicken could be stored at refrigerator (4 ± 1°C) for 6 days and at freezer (-18 ± 1°C) for more than 2 months without any loss in quality. 108 pp. Englisch.…

Condition: New. Print on Demand pp. 108 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Judith AbidaDr. Abida is a Vet and PG in Meat Science & Technology, working as Manager (Q.C.) in a poultry production & processing Firm. Prof. Pal a PhD in Meat Science has 25 yrs of teaching & research experience & 100 publications.…

Condition: New. PRINT ON DEMAND pp. 108.

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Marination is a traditional process in which meat is mixed with various ingredients & spices along with salt to extends its shelf life and impart a specific flavour & tenderness. The present study was planned to find out the most suitable organic acid at an optimum concentration to marinate chicken breast pieces along with salt, spiceS, condiments and honey to study the shelf-life of marinated chicken under low temperature storage. In all the experiments, marinade of control samples contained all the ingredients except the acid. In experiment-I, three organic acids viz. acetic, citric and lactic acids, were tried individually at different concentrations (0.25%, 0.5% and 0.75%). The control and treated products were tested for pH, moisture, water holding capacity (WHC) and extract release volume (ERV) and also subjected to sensory evaluation.It was concluded that 0.25% citric acid can be used to marinate chicken along with other ingredients and the marinated chicken could be stored at refrigerator (4 ± 1°C) for 6 days and at freezer (-18 ± 1°C) for more than 2 months without any loss in quality.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 108 pp. Englisch.…

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Marination is a traditional process in which meat is mixed with various ingredients & spices along with salt to extends its shelf life and impart a specific flavour & tenderness. The present study was planned to find out the most suitable organic acid at an optimum concentration to marinate chicken breast pieces along with salt, spiceS, condiments and honey to study the shelf-life of marinated chicken under low temperature storage. In all the experiments, marinade of control samples contained all the ingredients except the acid. In experiment-I, three organic acids viz. acetic, citric and lactic acids, were tried individually at different concentrations (0.25%, 0.5% and 0.75%). The control and treated products were tested for pH, moisture, water holding capacity (WHC) and extract release volume (ERV) and also subjected to sensory evaluation.It was concluded that 0.25% citric acid can be used to marinate chicken along with other ingredients and the marinated chicken could be stored at refrigerator (4 ± 1°C) for 6 days and at freezer (-18 ± 1°C) for more than 2 months without any loss in quality.…

Paperback. Condition: new. Paperback. La marinade est un procede traditionnel consistant a melanger la viande avec divers ingredients et epices, ainsi que du sel, afin de prolonger sa duree de conservation et de lui conferer une saveur et une tendrete specifiques. La presente etude a ete concue pour determiner l'acide organique le plus approprie, a une concentration optimale, pour mariner des morceaux de blanc de poulet avec du sel, des epices, des condiments et du miel, afin d'etudier la duree de conservation du poulet marine lors d'un stockage a basse temperature. Dans toutes les experiences, la marinade des echantillons temoins contenait tous les ingredients a l'exception de l'acide. Dans l'experience I, trois acides organiques, a savoir les acides acetique, citrique et lactique, ont ete testes individuellement a differentes concentrations (0,25 %, 0,5 % et 0,75 %). Les produits temoins et traites ont ete analyses pour determiner leur pH, leur teneur en humidite, leur capacite de retention d'eau (WHC) et leur volume de liberation d'extrait (ERV), et ont egalement fait l'objet d'une evaluation sensorielle. Il a ete conclu que l'acide citrique a 0,25 % peut etre utilise pour mariner le poulet avec d'autres ingredients et que le poulet marine peut etre conserve au refrigerateur (4 1 0C) pendant 6 jours et au congelateur (-18 1 0C) pendant plus de 2 mois sans aucune perte de qualite. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Taschenbuch. Condition: Neu. Pollo marinado con ácidos orgánicos | Abida Judith (u. a.) | Taschenbuch | Spanisch | 2026 | Ediciones Nuestro Conocimiento | EAN 9786630073515 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand.…