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21
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
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22
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
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23
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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24
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
K. B. Chin | K. B. Chin | 2003
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25
Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins
Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins
Seoknam Kang | Seoknam Kang | 2003
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26
Enrichment of Pork with Omega-3 Fatty Acids by Tuna Oil Supplements Effects on Performance as well as Sensory, Nutritional and Processing Properties
Enrichment of Pork with Omega-3 Fatty Acids by Tuna Oil Supplements Effects on Performance as well as Sensory, Nutritional and Processing Properties
S. Jaturasitha | S. Jaturasitha | 2002
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27
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
W. S. Chen | AAAP | 2002
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28
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
W. S. Chen | AAAP | 2002
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29
Rancid Rice Bran Affects Growth Performance and Pork Quality in Finishing Pigs
Rancid Rice Bran Affects Growth Performance and Pork Quality in Finishing Pigs
B. J. Chae | AAAP | 2002
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30
Detection of Radiation-induced Hydrocarbons and 2-Alkycyclobutanones form irradiated pork
Detection of Radiation-induced Hydrocarbons and 2-Alkycyclobutanones form irradiated pork
Eun Ryong Park | Korean Society of Food Science and Technology | 2001
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