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11
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
12
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
13
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
14
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
15
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
16
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
17
The New Storage Technology Effect of Far Infrared Ray (FIR) Ceramic Sheet Package on Storage Quality of Pork Loin
The New Storage Technology Effect of Far Infrared Ray (FIR) Ceramic Sheet Package on Storage Quality of Pork Loin
Liang-Chuan Lin | Liang-Chuan Lin | 2003
18
Effect of Enrobing and Adding Antoxidants on the Quality of Pork Patties
Effect of Enrobing and Adding Antoxidants on the Quality of Pork Patties
A. K. Biswas | A. K. Biswas | 2003
19
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat
SB Baech | Cadmus journal ser | 2003
20
Quality Characteristics of Low-fat Ground Pork Patties Containing Milk Co-precipitate
Quality Characteristics of Low-fat Ground Pork Patties Containing Milk Co-precipitate
Manish Kumar | Manish Kumar | 2003
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