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The effects of aging and freezing/thawing sequence on color, physicochemical, and enzymatic characteristics of two beef muscles (Mm. gluteus medius, GM and biceps femoris, BF) were evaluated.
Soybean lecithin-based extenders represent an alternative to extenders containing egg yolk, but there has been discussion about their cryoprotective efficacy. Low-density lipoprotein (LDL) was proved ...
This study was conducted to determine the effects of freezing and supplementation of molasses (M), lactic acid bacteria (LAB) and LAB+enzyme mixture on chemical and nutritional composition of sunflowe...
The milk freezing point (MFP) is used for the control of milk food chain quality especially for possible adulteration with water. A crucial issue is the acceptance of the legislative discrimination li...
Cryopreservation protocols induce partially irreversible damage to mammalian sperm plasma membranes. Previous studies have indicated that adding cholesterol to the plasma membrane, as cholesterol-load...
This study was carried out to obtain informations regarding the effect of N-acetyl-D-glucosamine in the LEY (lactose-egg yolk) diluent according to incubation time in 5 ml maxi-straw and the effects o...

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