신구대학교 학술정보원

40 Results:SS:PORK 0.296 sec.

Effect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses
J. O. Kang... | AAAP | 2001

The Effects of Nitrite Treatment on the Lipid Composition, Fatty Acid Composition, and Susceptibility to Oxidation of Pork Biceps Femoris Muscle
S. K. Han... | AAAP | 2000

Effects of Inclusion Levels of Dietary Vitamins and Trace Minerals on Growth Performance and Pork Stability in Finishing Pigs
B. J. Chae... | AAAP | 2000

Objectively Predicting Ultimate Quality of Post-Rigor Pork Musculature: 1. Initial Comparison of Techniques
S. T. Joo | AAAP | 1999

Objectively Predicting Ultimate Quality of Post-Rigor Pork Musculature : Ⅱ. Practical Classification Method on the Cutting-Line
S. T. Joo | AAAP | 1999

변형전분 및 Biopolymer가 Smoked Pork Sausage의 품질에 미치는 영향
박권식 | 한국식품영양학회 | 1996

변형전분 및 Biopolymer가 Smoked Pork Sausage의 품질에 미치는 영향
박권식 외3 | 한국식품영양학회 | 1996

Automation of meat pork grading proces
A.A Glodenberg and Z.Lu | Elsevier Science | 1997

폐기되는 국내산 돈장을 이용한 수입 천연케이싱의 대체기술 및 시스템 개발 = Development of natural sausage casing manufacturing system with using domestic pork intestine waste

Lipids and cardiovaseular disease risk - Pork with a high content of polyunsaturated fatty acids lowers LDL cholesterol in women
JW Stewart et al | Cadmus journal ser | 2001