Works matching DE "PORK products"
Results: 470
Synthesizing Cylic Peptides with Antioxidant Properties using Solid Phase Peptide Synthesis as an Alternative to Natural Product Isolation from Pork.
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- KnE Life Sciences, 2022, p. 147, doi. 10.18502/kls.v7i5.12521
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The production system of high quality pork products - an example.
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- Annals of Warsaw University of Life Sciences-SGGW, Animal Science, 2019, v. 58, n. 2, p. 181, doi. 10.22630/AAS.2019.58.2.19
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不同解冻方式的狮子头调理食品品质比较.
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- Modern Food Science & Technology, 2024, v. 40, n. 12, p. 281, doi. 10.13982/j.mfst.1673-9078.2024.12.1342
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南京地区猪肉源中沙门氏菌分子分型及耐药性分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 10, p. 307, doi. 10.13982/j.mfst.1673-9078.2023.10.1362
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Research Progress on the Flavor of Black Pork in China.
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- Modern Food Science & Technology, 2023, v. 39, n. 9, p. 337, doi. 10.13982/j.mfst.1673-9078.2023.9.1095
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ASSESSMENT OF THE CONTRIBUTION OF WILDLIFE AND DOMESTIC PIGS IN HEPATITIS E VIRUS TRANSMISSION AND ZOONOTIC POTENTIAL IN EASTERN ROMANIA.
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- Lucrari Stiintifice: Seria Medicina Veterinara, 2023, v. 66, n. 3, p. 94, doi. 10.61900/spjvs.2023.03.19
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A Low-Cost Closed-Tube Method for Detection of Adulteration in Ground Meat.
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- Food Biotechnology, 2023, v. 37, n. 1, p. 25, doi. 10.1080/08905436.2022.2163250
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An Investigation into the Prevalence of Clostridioides difficile in Irish Pig Abattoirs and Pork Meat Products as a Potential Source of Human Infection.
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- Antibiotics (2079-6382), 2025, v. 14, n. 2, p. 151, doi. 10.3390/antibiotics14020151
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African swine fever: implications for the Italian pork trade.
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- Italian Journal of Food Safety, 2024, v. 13, n. 3, p. 42, doi. 10.4081/ijfs.2024.12489
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Evolution of β-lactams, fluroquinolones and colistin resistance and genetic profiles in Salmonella isolates from pork in northern Italy.
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- Italian Journal of Food Safety, 2022, v. 11, n. 2, p. 7, doi. 10.4081/ijfs.2022.9972
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Marine Litter's Effects on the Quality of Livestock Meat Product: A Case Study of Pork.
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- Journal of Coastal Research, 2020, v. 103, p. 775, doi. 10.2112/SI103-160.1
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- Article
ZRÓŻNICOWANIE WYBRANYCH WYRÓŻNIKÓW JAKOŚCI MIĘSA ŚWIŃ Z TUCZU UKIERUNKOWANEGO I STANDARDOWEGO. WYNIKI WSTĘPNE.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2013, v. 4, n. 11, p. 50
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WPŁYW ZRÓŻNICOWANEJ WYDAJNOŚCI POLĘDWIC SOPOCKICH NA ICH WŁAŚCIWOŚCI FIZYKOCHEMICZNE I JAKOŚĆ SENSORYCZNĄ (BADANIA MODELOWE).
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2012, v. 2, n. 5, p. 27
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Improving Yield and Quality of Wild Pork and Pigs in Thai Nguyen, Vietnam - and Solutions to Enhance Competitiveness to Thailand and China.
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- Alinteri Journal of Agriculture Sciences, 2021, v. 36, n. 1, p. 746, doi. 10.47059/alinteri/V36I1/AJAS21104
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UTILISATION OF LABOUR AMONG PIG FARMERS IN NORTHERN UGANDA.
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- African Crop Science Journal, 2020, v. 28, n. s1, p. 237, doi. 10.4314/acsj.v28i1.18S
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Was the Cinta Senese Pig Already a Luxury Food in the Late Middle Ages? Ancient DNA and Archaeozoological Evidence from Central Italy.
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- Genes, 2020, v. 11, n. 1, p. 85, doi. 10.3390/genes11010085
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- Article
The value of food products from mixed crop-livestock systems: environmental benefits and regional environmental carrying capacity.
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- Applied Economics, 2023, v. 55, n. 16, p. 1859, doi. 10.1080/00036846.2022.2099804
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Characteristics of antimicrobial resistance in Escherichia coli isolated from retail meat products in North Carolina.
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- PLoS ONE, 2024, v. 19, n. 1, p. 1, doi. 10.1371/journal.pone.0294099
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ÜLEVAADE TAIMSETE LISANDITE ANTIMIKROOBSE TOIME UURINGUTEST IN VITRO JA TOORETES SEAHAKKLIHATOODETES.
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- Agraarteadus: Journal of Agricultural Science, 2023, v. 34, n. 1, p. 51, doi. 10.15159/jas.23.07
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Preparation and Application of pH‐Sensitive Protein Nanofibre Membrane Loaded With Alizarin and Curcumin for Meat Preservation.
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- Packaging Technology & Science, 2024, v. 37, n. 8, p. 793, doi. 10.1002/pts.2823
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Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability.
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- Packaging Technology & Science, 2021, v. 34, n. 3, p. 161, doi. 10.1002/pts.2549
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Comparison of specificity and sensitivity of biochip and real-time polymerase chain reaction for pork in food.
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- Journal of Food & Nutrition Research, 2019, v. 58, n. 3, p. 225
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A perspective of the Portuguese consumer awareness, beliefs and preferences towards piglet castration methods and its implications on the meat quality.
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- Agronomy Research, 2021, v. 19, p. 1273, doi. 10.15159/AR.21.078
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Effect of high pressure processing on raw pork microstructure and water holding capacity.
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- Agronomy Research, 2019, v. 17, n. (S2), p. 1452, doi. 10.15159/AR.19.057
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Does pork pose a higher risk of Shiga toxin-producing Escherichia coli compared to meat of other ungulates? A review.
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- Acta Veterinaria Brno, 2024, v. 93, n. 4, p. 447, doi. 10.2754/avb202493040447
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Molecular diagnostic test systems for meat identification: A comparison study of the MEAT 5.0 LCD-Array and innuDETECT Assay detection methods.
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- Acta Veterinaria Brno, 2020, v. 89, n. 1, p. 89, doi. 10.2754/avb202089010089
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CLUSTERING ALGORITHM FOR A VEHICLE ROUTING PROBLEM WITH TIME WINDOWS.
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- Transport (16484142), 2022, v. 37, n. 1, p. 17, doi. 10.3846/transport.2022.16850
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THE EARLY HISTORY OF SOME TRADITIONAL NAMES FOR PORK PRODUCTS.
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- Petits Propos Culinaires, 2013, n. 98, p. 78, doi. 10.1558/ppc.28476
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Determinants of Neutralizing the Influence of the Production Risks of Agricultural Enterprises on the Competitiveness Processing Industry.
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- International Journal of Agricultural Science, Research & Technology (IJASRT) in Extension & Education Systems, 2024, v. 14, n. 3, p. 185
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- Article
La modelización del crecimiento de los cerdos bajo un sistema de cama profunda.
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- Revista CIENCIA UNEMI, 2021, v. 14, n. 36, p. 1, doi. 10.29076/issn.2528-7737vol14iss36.2021pp1-11p
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Comparison of the Nutritional Composition of Meat Products Derived from Croatian Indigenous Pig Breeds.
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- Foods, 2024, v. 13, n. 24, p. 4175, doi. 10.3390/foods13244175
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Predictive Model for Listeria monocytogenes in RTE Meats Using Exclusive Food Matrix Data.
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- Foods, 2024, v. 13, n. 23, p. 3948, doi. 10.3390/foods13233948
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Microbial Growth Inhibition Effect, Polyphenolic Profile, and Antioxidative Capacity of Plant Powders in Minced Pork and Beef.
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- Foods, 2024, v. 13, n. 19, p. 3117, doi. 10.3390/foods13193117
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Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics.
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- Foods, 2024, v. 13, n. 19, p. 3037, doi. 10.3390/foods13193037
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Prevalence, Molecular Characterization, and Antimicrobial Resistance Profiles of Shiga Toxin-Producing Escherichia coli Isolated from Raw Beef, Pork, and Chicken Meat in Vietnam.
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- Foods, 2024, v. 13, n. 13, p. 2059, doi. 10.3390/foods13132059
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- Article
Fresh Meat Classification Using Laser-Induced Breakdown Spectroscopy Assisted by LightGBM and Optuna.
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- Foods, 2024, v. 13, n. 13, p. 2028, doi. 10.3390/foods13132028
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- Article
The Impact of the Fresh Pork Display Lamps on the Sensory Response of Consumers to Fresh Pork.
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- Foods, 2024, v. 13, n. 12, p. 1827, doi. 10.3390/foods13121827
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- Article
Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products.
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- Foods, 2024, v. 13, n. 12, p. 1792, doi. 10.3390/foods13121792
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- Article
The Bioaccessibility and Bioavailability of Pentachlorophenol in Five Animal-Derived Foods Measured by Simulated Gastrointestinal Digestion.
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- Foods, 2024, v. 13, n. 8, p. 1254, doi. 10.3390/foods13081254
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- Article
Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage.
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- Foods, 2024, v. 13, n. 8, p. 1205, doi. 10.3390/foods13081205
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Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion.
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- Foods, 2024, v. 13, n. 8, p. 1195, doi. 10.3390/foods13081195
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Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage.
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- Foods, 2024, v. 13, n. 7, p. 1015, doi. 10.3390/foods13071015
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A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing.
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- Foods, 2024, v. 13, n. 5, p. 746, doi. 10.3390/foods13050746
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- Article
Distribution of Pesticides and Polychlorinated Biphenyls in Food of Animal Origin in Croatia.
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- Foods, 2024, v. 13, n. 4, p. 528, doi. 10.3390/foods13040528
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- Article
Citrus Peel Extracts: Effective Inhibitors of Heterocyclic Amines and Advanced Glycation End Products in Grilled Pork Meat Patties.
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- Foods, 2024, v. 13, n. 1, p. 114, doi. 10.3390/foods13010114
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Carbon Footprint of the Pork Product Chain and Recent Advancements in Mitigation Strategies.
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- Foods, 2023, v. 12, n. 23, p. 4203, doi. 10.3390/foods12234203
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- Article
Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material.
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- Foods, 2023, v. 12, n. 22, p. 4120, doi. 10.3390/foods12224120
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- Article
Mitigation of Salmonella in Ground Pork Products through Gland Removal in Pork Trimmings.
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- Foods, 2023, v. 12, n. 20, p. 3802, doi. 10.3390/foods12203802
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- Article
Consumer Preferences for Cured Meat Products from the Autochthonous Black Slavonian Pig.
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- Foods, 2023, v. 12, n. 19, p. 3666, doi. 10.3390/foods12193666
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- Article
Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing.
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- Foods, 2023, v. 12, n. 19, p. 3597, doi. 10.3390/foods12193597
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- Article