Results 301 to 305 of about 63,371 (305)

Production of docosahexaenoic acid (DHA) enriched loin and dry cured ham from pigs fed algae: Nutritional and sensory quality

, 2017
E. Vossen, K. Raes, Danny Van Mullem, S. Smet   +3 more
semanticscholar   +1 more source

Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs

Meat Science, 2001
exaly  

Effects of different selenium source on selenium distribution, loin quality and antioxidant status in finishing pigs

Animal Feed Science and Technology, 2007
exaly  

Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME)

Meat Science, 2014
exaly  

Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts1,2

Journal of Animal Science, 2016
exaly