Results 281 to 290 of about 355,670 (307)

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

Food Research International, 2017
Yuan Liu, Xinglian Xu, Guanghong Zhou
exaly  

The crystallization of pork trypsin

Archives of Biochemistry and Biophysics, 1962
J, TRAVIS, I E, LIENER
openaire   +2 more sources

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, Jung-Min Sung   +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
exaly  

What is pork quality?

1999
openaire   +3 more sources

Pork

2013
openaire   +2 more sources

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

International Journal of Food Microbiology, 2019
Claudia Wiacek
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, Geun-Pyo Hong
exaly  

PORK

2003
openaire   +1 more source

THE STABILITY OF THIAMIN IN DEHYDRATED PORK

Science, 1943
E E, Rice, J F, Beuk, H E, Robinson
openaire   +2 more sources