FAT INCLUSION LEVEL, NACL CONTENT AND LAB STARTER CULTURES IN THE MANUFACTURING OF ITALIAN-TYPE OSTRICH SALAMI: WEIGHT LOSS AND NUTRITIONAL TRAITS

Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits

The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L.curvatus/S.xylosus; LAB 8: L.sakei/S.xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami.With this purpose, 8 batches of 9 salami each (n = 72) w

read more

Absolute monarchy as a form of government.

The article analyzes the main typological features of the absolute monarchy DVDs as a form of government, its relationship with other forms of government.In this article from the standpoint of general theoretical analysis highlights the structural features of construction, formation Hearing Protection and functioning of the state apparatus of the a

read more

Identification of CAPG as a potential prognostic biomarker associated with immune cell infiltration and ferroptosis in uterine corpus endometrial carcinoma

IntroductionCapping actin protein, gelsolin-like (CAPG) is a potential therapeutic target in various cancers.However, the potential immunotherapeutic effects and prognostic value of CAPG in uterine corpus endometrial carcinoma (UCEC) remain unclear.MethodsThe characterization, methylation effects, prognostic value, targeted miRNAs of CAPG, and the

read more