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1
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Han-Seung Shin | Korean Society of Food Science and Technology | 2004
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2
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin | Korean Society of Food Science and Technology | 2004
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3
Effects of Sex and Market Weight on Performance, Carcass Characteristics and Pork Quality of Market Hogs
Effects of Sex and Market Weight on Performance, Carcass Characteristics and Pork Quality of Market Hogs
J. R. Piao | J. R. Piao | 2004
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4
Effect of Chromium Nanoparticle on Growth Performance, Carcass Characteristics, Pork Quality and Tissue Chromium in Finishing Pigs
Effect of Chromium Nanoparticle on Growth Performance, Carcass Characteristics, Pork Quality and Tissue Chromium in Finishing Pigs
M. Q. Wang | M. Q. Wang | 2004
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5
Effects of a Very Low Carbohydrate (Pork Rind-Based) Diet on Weight Gain, Serum Levels of Cholesterol, Tiracylglycerol, Glucose, Ketone Bodies and In
Effects of a Very Low Carbohydrate (Pork Rind-Based) Diet on Weight Gain, Serum Levels of Cholesterol, Tiracylglycerol, Glucose, Ketone Bodies and In
Kyung-Hoon Seo | 한국영양학회지 | 2004
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6
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
W. S. Chen | W. S. Chen | 2004
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7
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Geun-Pyo Hong | Korean Society of Food Science and Technology | 2004
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