Results 211 to 220 of about 5,012 (228)

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

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

Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality

Membranes, 2021
Youngjin Cho, Jong-Whan Rhim, Seok-In Hong   +2 more
exaly  

Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin

Foods, 2020
Danka Bukvicki, Rosalba Lanciotti, Lorenzo Siroli   +2 more
exaly  

Sous Vide Cooking Effects on Physicochemical, Microbiological and Sensory Characteristics of Pork Loin

Applied Sciences (Switzerland), 2022
Lucyna Klebukowska, Marzena Danowska-Oziewicz, Lidia Kurp   +2 more
exaly  

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