Results 81 to 90 of about 149 (95)

Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin

Meat Science, 1999
Pilar Hernández, Fidel Toldrá
exaly  

Quality Improvement of Pork Loin by Dry Aging

Korean Journal for Food Science of Animal Resources, 2016
Samooel Jung, Cheorun Jo
exaly  

Pork ham and belly quality can be estimated from loin quality measurements?

Meat Science, 2018
Damian Knecht
exaly  

Characterization of loin shape from Duroc and Duroc composite finishing gilts

Meat Science, 2011
A C Dilger, D D Boler, F K Mckeith
exaly  

Loin Pain Hematuria Syndrome

American Journal of Kidney Diseases, 2014
Sahar Taba Taba Vakili, Tausif Alam
exaly  

Changes in proteolysis during the dry-cured processing of refrigerated and frozen loin

LWT - Food Science and Technology, 2018
Eva Salazar Serna, Luis Tejada, Adela Abellan Guillen   +2 more
exaly  

Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

Journal of Agricultural and Food Chemistry, 2010
Dong Ahn, Byungrok R Min
exaly  

Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin

Meat Science, 2005
Jacint Arnau, X Serra, P Gou
exaly  

Successful Use of Renal Denervation in Patients With Loin Pain Hematuria Syndrome—The Regina Loin Pain Hematuria Syndrome Study

Kidney International Reports, 2018
Bhanu Prasad
exaly  

A study of the aroma of fried bacon and fried pork loin

Journal of the Science of Food and Agriculture, 2004
Ana I Carrapiso
exaly