Beats Studio,Dre0360,various levels of fat 4·8 10·6
The object of this research was to assess the effects produced on binding properties, texture and microstructure by the incorporation of varying proportions of sardine surimi (0%, 6·5%, 13% and 20%) as an ingredient in Bologna sausage containing various levels of fat (4·8%, 10·6% and 20·8%). When the fat level is reduced, there is a significant decline both the in binding properties and in the shear force and penetration force of the products. These phenomena are consistent Buy Beats Solo Canada with the formation Beats Studio of microstructures presenting a less dense matrix. The incorporation of surimi produces scarcely any alteration in the fat and water binding properties and the rheological characteristics of meat products. The K and L shell x-ray fluorescence (XRF) cross sections for elements with 13 ≤ Z ≤ 92 and 35 ≤ Z ≤ 92, respectively, are calculated for an incident photon energy range 1-200 keV. The XRF cross sections for Kα, Kβ, Ll, Lα, Lβ, and Lγ groups of x rays are tabulated. These calculations use the comprehensive sets of physical parameters currently considered most reliable, namely, theoretical partial photoionization cross sections and x-ray emission rates of Scofield, K shell fluorescence yields compiled by Hubbell, and Li subshell fluorescence yields, Coster-Kronig transition probabilities, and K to Li subshell vacancy-transfer probabilities based on the Dirac-Hartree-Slater model.