Results 161 to 168 of about 90,051 (168)

Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

Korean Journal for Food Science of Animal Resources, 2017
Yun-Sang Choi, Tae-Kyung Kim, Jong-Dae Park   +2 more
exaly  

Production systems and influence on eating quality of pork

Meat Science, 2010
Michel Bonneau, Benedicte Lebret
exaly  

TBARS predictive models of pork sausages stored at different temperatures

Meat Science, 2014
Zhang Yongkui
exaly  

Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork

Meat Science, 2007
M N O'Grady, J P Kerry
exaly  

Pulsed light treatment for the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and pork loin

International Journal of Food Microbiology, 2019
Franziska Koch, Claudia Wiacek, Peggy G Braun   +2 more
exaly  

Effects of pressure-shift freezing conditions on the quality characteristics and histological changes of pork

LWT - Food Science and Technology, 2016
Mi-Jung Choi, Sang-Gi Min, Geun-Pyo Hong   +2 more
exaly  

Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose

Meat Science, 2015
Adriano Gomes da Cruz, Bibiana Alves Dos Santos, Marise Aparecida Rodrigues Pollonio   +2 more
exaly  

Characterization and interactions of spoilage of Pseudomonas fragi C6 and Brochothrix thermosphacta S5 in chilled pork based on LC-MS/MS and screening of potential spoilage biomarkers

Food Chemistry
Yu Cun, Yongsheng Ni, Wenda Wu
exaly