LIBROS DEL AUTOR: karthikeyan natesan

7 resultados para LIBROS DEL AUTOR: karthikeyan natesan

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  • AUSWIRKUNGEN DER VERPACKUNG UNTER MODIFIZIERTER ATMOSPHÄRE AUF DIE QUALITÄT VON PUTENFLEISCH
    Karthikeyan Natesan / RAJKUMAR RAMASAMY
    Die Auswirkung der Verpackung unter modifizierter Atmosphäre (80 Prozent Sauerstoff + 20 Prozent Kohlendioxid), der Vakuumverpackung und der aeroben Verpackung auf die Qualität von frischem und gelagertem Putenfleisch bei 4 + 1oC wurde untersucht. Die Qualitätsparameter wie Farbe, Geruch, pH-Wert, Wasserhaltevermögen (WHC), Extraktfreisetzungsvolumen (ERV), Thiobarbitursäurezah...
    Disponible

    59,27 €

  • WPŁYW PAKOWANIA W ATMOSFERZE MODYFIKOWANEJ NA JAKOŚĆ MIĘSA INDYCZEGO
    Karthikeyan Natesan / RAJKUMAR RAMASAMY
    Zbadano wpływ pakowania w atmosferze modyfikowanej (80 procent tlenu + 20 procent dwutlenku węgla) (MAP), pakowania próżniowego i pakowania tlenowego na jakość świeżego i przechowywanego mięsa indyczego w temperaturze 4 + 1oC. Parametry jakościowe, takie jak barwa, zapach, pH, zdolność zatrzymywania wody (WHC), objętość uwalniania ekstraktu (ERV), liczba kwasu tiobarbiturowego ...
    Disponible

    59,21 €

  • EFEITO DA EMBALAGEM EM ATMOSFERA MODIFICADA NA QUALIDADE DA CARNE DE PERU
    Karthikeyan Natesan / RAJKUMAR RAMASAMY
    Foi estudado o efeito da embalagem em atmosfera modificada (80% de oxigénio + 20% de dióxido de carbono), da embalagem em vácuo e da embalagem aeróbica na qualidade da carne de peru fresca e armazenada a 4 + 1oC. Os parâmetros de qualidade como cor, odor, pH, capacidade de retenção de água (WHC), volume de libertação de extrato (ERV), número de ácido tiobarbitúrico (TBA) e valo...
    Disponible

    59,21 €

  • EFFETTO DEL CONFEZIONAMENTO IN ATMOSFERA MODIFICATA SULLA QUALITÀ DELLA CARNE DI TACCHINO
    Karthikeyan Natesan / RAJKUMAR RAMASAMY
    È stato studiato l’effetto del confezionamento in atmosfera modificata (80% di ossigeno + 20% di anidride carbonica), del confezionamento sottovuoto e del confezionamento aerobico sulla qualità della carne di tacchino fresca e conservata a 4 + 1oC. I parametri qualitativi come colore, odore, pH, capacità di trattenere l’acqua (WHC), volume di rilascio dell’estratto (ERV), numer...
    Disponible

    59,27 €

  • EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON TURKEY MEAT QUALITY
    Karthikeyan Natesan / RAJKUMAR RAMASAMY
    The effect of modified atmosphere (80 per cent oxygen + 20 percent carbon dioxide) packaging (MAP), vacuum packaging and aerobic packaging on fresh and stored turkey meat quality at 4 + 1oC was studied. The quality parameters like colour, odour, pH, water holding capacity (WHC), extract release volume (ERV), thiobarbituric acid (TBA) number and tyrosine value (TV) and microbial...
    Disponible

    52,07 €

  • Image Understanding using Sparse Representations
    Jayaraman J. Thiagarajan / Karthikeyan Natesan Ramamurthy / Pavan Turaga
    Image understanding has been playing an increasingly crucial role in several inverse problems and computer vision. Sparse models form an important component in image understanding, since they emulate the activity of neural receptors in the primary visual cortex of the human brain. Sparse methods have been utilized in several learning problems because of their ability to provide...
    Disponible

    48,10 €

  • Image Understanding using Sparse Representations
    Jayaraman J. Thiagarajan / Karthikeyan Natesan Ramamurthy / Pavan Turaga
    Image understanding has been playing an increasingly crucial role in several inverse problems and computer vision. Sparse models form an important component in image understanding, since they emulate the activity of neural receptors in the primary visual cortex of the human brain. Sparse methods have been utilized in several learning problems because of their ability to provide...
    Disponible

    50,55 €