Results 221 to 228 of about 5,012 (228)

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  

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  

Effects of Wheat Fiber with Breading on Quality Characteristics of Pork Loin Cutlet

Korean Journal for Food Science of Animal Resources, 2012
Yun-Sang Choi, H W Kim, Dong Heon Song
exaly  

Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace

Korean Journal for Food Science of Animal Resources, 2017
Jae-Joon Lee, Jungseok Choi, Hyunjoo Lee   +2 more
exaly  

Influence of sodium replacement on physicochemical properties of dry-cured loin

Meat Science, 2009
Fidel Toldrá, R Grau, J M Barat
exaly  

Key Aroma Compounds in Smoked Cooked Loin

Journal of Agricultural and Food Chemistry, 2018
Henryk Jelen, Monika Kosowska
exaly  

Loin pain haematuria syndrome 1967–2020: a review

CKJ: Clinical Kidney Journal
John Eastwood, Nicholas Annear, Vanmassenhove Jill   +2 more
exaly