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
The article examines the socio-cultural dynamics of semantic meaning of food and traditions of eating in different periods of civilization.The relevance of the study is due to the fact that the nutrition culture of an individual society demonstrates the basic social and cultural characteristics of the whole group, determining its specificity and me
Bendosari orchard, which has been transformed into an edu-tourim orchard, is the result of a collaboration between the orchard manager and UIN Sunan Kalijaga Yogyakarta.To complement the educational program in the orchard, integrated farming Tents is made which aims to create an efficient and environmentally friendly agricultural system, and can pr
Neisseria meningitidis is a human exclusive pathogen that can lead to invasive meningococcal disease or may be carried in the upper respiratory tract without symptoms.The relationship between carriage and disease remains poorly understood but it is widely accepted that decreasing carriage by immunization should lead to a reduction of invasive cases