Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking

2019 ◽  
Vol 54 (8) ◽  
pp. 2553-2562 ◽  
Author(s):  
Lulu Zhu ◽  
Fang Yang ◽  
Pei Gao ◽  
Dawei Yu ◽  
Peipei Yu ◽  
...  
Keyword(s):  
Comparative Study ◽  
Quality Characteristics ◽  
Acipenser Sinensis

Comparative Study on the Quality Characteristics of Handmade and Machine Made Pashmina Shawls

2021 ◽  
pp. 1-9
Author(s):  
Asif H. Sofi ◽  
Mohammad Saalim Wani ◽  
Sheikh Rafeh Ahmad ◽  
Sarfaraz A. Wani
Keyword(s):  
Comparative Study ◽  
Quality Characteristics

scholarly journals The Quality Characteristics of Cold Cuts Processed from Beef and Buffalo Meat: A Comparative Study

2021 ◽  
Vol 9 (9) ◽  
Author(s):  
Tasbeih M. Shahein ◽  
Mai A. Mohamed ◽  
Mohamed M. Talaat Emara ◽  
Taha M. Nouman
Keyword(s):  
Comparative Study ◽  
Quality Characteristics ◽  
Buffalo Meat

Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms

2018 ◽  
Vol 246 ◽  
pp. 335-342 ◽  
Author(s):  
Man Li ◽  
Qing-Jie Sun ◽  
Chuan-Wu Han ◽  
Hai-Hua Chen ◽  
Wen-Ting Tang
Keyword(s):  
Comparative Study ◽  
Quality Characteristics ◽  
Underlying Mechanisms

scholarly journals Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions

2011 ◽  
Vol 12 (11) ◽  
pp. 8105-8118 ◽  
Author(s):  
Ung-Kyu Choi ◽  
Yeon-Shin Jeong ◽  
O-Jun Kwon ◽  
Jong-Dae Park ◽  
Young-Chan Kim
Keyword(s):  
Comparative Study ◽  
Quality Characteristics ◽  
Soy Sauce ◽  
Light Conditions

scholarly journals Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas

RSC Advances ◽  
2020 ◽  
Vol 10 (54) ◽  
pp. 32833-32842
Author(s):  
Himangshu Deka ◽  
Tupu Barman ◽  
Podma Pollov Sarmah ◽  
Arundhuti Devi ◽  
Pradip Tamuly ◽  
...  
Keyword(s):  
Comparative Study ◽  
Green Tea ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Climatic Conditions ◽  
Health Consequences ◽  
Processing Techniques ◽  
Sensory Profiles

This study compares the effects of two green tea processing techniques, viz. orthodox and CTC (curl, tear and crush) on the quality parameters and sensory profiles under the geographical and climatic conditions of Assam, India.

A Comparative Study of Four Drying Methods on Drying Time and Quality Characteristics of Stem Lettuce Slices (Lactuca sativaL.)

2014 ◽  
Vol 32 (6) ◽  
pp. 657-666 ◽  
Author(s):  
Azam S. M. Roknul ◽  
Min Zhang ◽  
Arun S. Mujumdar ◽  
Yuchuan Wang
Keyword(s):  
Comparative Study ◽  
Quality Characteristics ◽  
Drying Methods ◽  
Drying Time
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