Results 281 to 290 of about 102,346 (307)
Some of the next articles are maybe not open access.
Improving the quality of pork and pork products (EU-project)
2008Quality of pork has become a complex and dynamic theme involving the total pork chain from fork-to-farm-to-fork with a multitude of interacting aspects related to people's demands as consumers, and the demands of people as citizens and producers for economic and environmental sustainability.
Christensen, M. +9 more
openaire +1 more source
The crystallization of pork trypsin
Archives of Biochemistry and Biophysics, 1962J, TRAVIS, I E, LIENER
openaire +2 more sources
In vitro protein digestibility of pork products is affected by the method of processing
Food Research International, 2017Chunbao Li +2 more
exaly
Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork
Meat Science, 2007M N O'Grady, J P Kerry, M N O'Grady
exaly
Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
Korean Journal for Food Science of Animal Resources, 2017Yun-Sang Choi +2 more
exaly
TaqMan real-time PCR for the detection and quantitation of pork in meat mixtures
Meat Science, 2005Pablo E Hernández +2 more
exaly
Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork
Food Chemistry, 2023exaly