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1
Characterization of Nutritional Value for Twenty-one Pork Muscles
Characterization of Nutritional Value for Twenty-one Pork Muscles
J. H. Kim | J. H. Kim | 2008
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2
Effects of Dietary Glycine Betaine on Pork Quality in Different Muscle Types
Effects of Dietary Glycine Betaine on Pork Quality in Different Muscle Types
Sun Jin Hur | Sun Jin Hur | 2007
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3
Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-Fat Ground Pork Patties
Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-Fat Ground Pork Patties
Manish Kumar | Manish Kumar | 2007
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4
Effect of Sodium Bicarbonate Injection in Pre-rigor Porcine M. Longissimus Iumborum on Pork Quality
Effect of Sodium Bicarbonate Injection in Pre-rigor Porcine M. Longissimus Iumborum on Pork Quality
H. S. Yang | H. S. Yang | 2006
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5
Alteration of the Fatty Acid Profile of Pork by Dietary Manipulation
Alteration of the Fatty Acid Profile of Pork by Dietary Manipulation
P. C. H. Morel | P. C. H. Morel | 2006
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6
Evaluation of Three Pork Quality Prediction Tools Across a 48 Hours Postmortem Period
Evaluation of Three Pork Quality Prediction Tools Across a 48 Hours Postmortem Period
P. C. H. Morel | P. C. H. Morel | 2006
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7
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
K. Katayama | K. Katayama | 2006
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8
Validation of Predictive Liquid Model Systems for the Growth of Listeria monocytogenes and Yersinia enterocolitica on Pork at Various Temperatures
Validation of Predictive Liquid Model Systems for the Growth of Listeria monocytogenes and Yersinia enterocolitica on Pork at Various Temperatures
Min-Jeong Rho | Korean Society of Food Science and Technology | 2005
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9
Relationship between Thermal Properties of Muscle Proteins and Pork Quality
Relationship between Thermal Properties of Muscle Proteins and Pork Quality
Hsiu-Lan Kuo | Hsiu-Lan Kuo | 2005
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10
담양 죽초액을 이용한 브랜드 소고기 및 돼지고기의 생산기술 개발 = Developing production techcologies of high quality brand beef and pork using the Dam
담양 죽초액을 이용한 브랜드 소고기 및 돼지고기의 생산기술 개발 = Developing production techcologies of high quality brand beef and pork using the Dam
농림부 | 농림부 | 2004
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