Results 151 to 160 of about 90,051 (168)

Prediction of cooking loss of pork belly using quality properties of pork loin

Meat Science, 2022
Kyung Jo, Seonmin Lee, Dae-Hyun Lee
exaly  

Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate

Meat Science, 2023
Hyun Gyung Jeong, Kyung Jo, Seonmin Lee   +2 more
exaly  

Pork primal cuts recognition method via computer vision

Meat Science, 2022
Wei Zhan, Shengbing Hong
exaly  

Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers

Food Research International, 2021
Jiaqi Zhang, Yuanyuan Yang, Weizhao He   +2 more
exaly  

Microbial contamination and associated risk factors in retailed pork from key value chains in Northern Vietnam

International Journal of Food Microbiology, 2021
Phuc Pham-Duc, Sinh Dang-Xuan, Hung Nguyen-Viet   +2 more
exaly  

Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contents

Food Chemistry, 2021
Weida Wu, Qianqian Ge
exaly  

Improving the freeze-thaw stability of pork sausage with oleogel-in-water Pickering emulsion used for pork backfat substitution

LWT - Food Science and Technology, 2023
Zhisheng Zhang, Wenhui Qi, Hua-Neng Xu   +2 more
exaly  

Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork

Food Chemistry, 2023
Dayu Liu
exaly  

Factors Affecting the Eating Quality of Pork

Critical Reviews in Food Science and Nutrition, 2008
Claude Gariépy
exaly  

In vitro protein digestibility of pork products is affected by the method of processing

Food Research International, 2017
Yuan Liu, Xiaoyu Zou, Xinglian Xu
exaly