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Nutricion Hospitalaria, ISSN 0212-1611, 2013, Volume 28, Issue 4, pp. 1210 - 1218
Journal Article
Archivos de Zootecnia, ISSN 0004-0592, 2018, Volume 2018, pp. 197 - 200
Journal Article
Kafkas Universitesi Veteriner Fakultesi Dergisi, ISSN 1300-6045, 09/2015, Volume 21, Issue 5, pp. 777 - 779
Journal Article
Nutrición Hospitalaria, ISSN 0212-1611, 08/2013, Volume 28, Issue 4, pp. 1210 - 1218
Introducción: Los productos ready-to-eat, ya cocinados, envasados y refrigerados, son cada vez más consumidos en nuestro país. Sin embargo, no existen estudios... 
Productos ready-to-eat | Estado nutricional | Alimentos de conveniencia | Folatos
Journal Article
Ankara Universitesi Veteriner Fakultesi Dergisi, ISSN 1300-0861, 2014, Volume 61, Issue 3, pp. 193 - 198
Journal Article
Journal für Verbraucherschutz und Lebensmittelsicherheit, ISSN 1661-5751, 9/2014, Volume 9, Issue 3, pp. 221 - 229
In der Gemeinschaftsverpflegung werden Speisen zur direkten Abgabe im warmen oder kalten Zustand angeboten. Meist handelt es sich um zusammengesetzte... 
Life Sciences | Zusammengesetzte Lebensmittel | Biotechnology | Food Science | Life Sciences, general | Chemistry/Food Science, general | Ready-to-Eat Food | Gemeinschaftsverpflegung | Agriculture | Mikrobiologische Kriterien | Plant Genetics & Genomics
Journal Article
Archivos Latinoamericanos de Nutricion, ISSN 0004-0622, 06/2003, Volume 53, Issue 2, pp. 184 - 187
Journal Article
Ultrasonics Sonochemistry, ISSN 1350-4177, 12/2019, p. 104953
Journal Article
Revista Argentina de Microbiologia, ISSN 0325-7541, 2003, Volume 35, Issue 2, pp. 86 - 90
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2008, Volume 87, Issue 4, pp. 554 - 563
Cauliflower is a vegetable rich in nutrients but has a highest waste index. The incorporation of cauliflower trimmings into ready-to-eat expanded products and... 
Extrusion technology | Cauliflower by-products | Ready-to eat snacks | Proteins | Antioxidants | Snack foods | Convenience foods
Journal Article
Food Research International, ISSN 0963-9969, 03/2020, Volume 129, p. 108884
The relevance of an appropriate nutrition requires innovation in the design of food ingredients. The goal of this work was to obtain a powdered extract of... 
Starch gelatinization | Quinoa extract | Functional components | Ready-to-eat | Spray-drying
Journal Article
Journal of Applied Microbiology, ISSN 1364-5072, 01/2020, Volume 128, Issue 1, pp. 301 - 309
Aims The aim of this study was to evaluate the microbiological quality of commercially prepared ready‐to‐eat (RTE) sushi by enumerating aerobic mesophilic... 
E. coli O157:H7 | STEC | sushi | ready‐to‐eat | biofilm
Journal Article
Food Control, ISSN 0956-7135, 06/2013, Volume 31, Issue 2, pp. 572 - 585
Journal Article
LWT, ISSN 0023-6438, 02/2020, Volume 119, p. 108886
The anti- activity of 30 strains was evaluated to be used as protective cultures in sliced dry-cured ham. Some of the yeast strains exhibited inhibitory... 
Listeria monocytogenes | Sensorial analysis | Preservative yeasts | Virulence genes | Ready-to-eat meat products
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 06/2015, Volume 62, Issue 1, pp. 517 - 524
The objective of this study was to develop a novel product for ready-to-eat (RTE) ginseng chips with distinctive flavors through food processing (soaking with... 
Ready-to-eat flavored ginseng chips | Amino acids | Ginsenosides | Saponin
Journal Article
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