Works matching DE "COOKING with pork"
Results: 111
EFFECTS OF MUSTARD-HONEY, APPLE VINEGAR, WHITE WINE VINEGAR AND KEFIR ACIDIC MARINADES ON THE PROPERTIES OF PORK.
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- Veterinarija ir Zootechnika, 2018, v. 76, n. 98, p. 76
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- Article
Pork Peptone Stimulates Cholecystokinin Secretion from Enteroendocrine Cells and Suppresses Appetite in Rats.
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 8, p. 1869, doi. 10.1271/bbb.60046
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Effects of feeding distillers dried grains with solubles, high-protein distillers dried grains, and corn germ to growing-finishing pigs on pig performance, carcass quality, and the palatability of pork.
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- Journal of Animal Science, 2008, v. 86, n. 8, p. 1819, doi. 10.2527/jas.2007-0594
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Effect of long-term selection for increased leanness on meat and eating quality traits in Duroc swine.
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- Journal of Animal Science, 2006, v. 84, n. 6, p. 1577, doi. 10.2527/2006.8461577x
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Duplication of the pale, soft, and exudative condition starting with normal postmortem pork.
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- Journal of Animal Science, 2005, v. 83, n. 12, p. 2843, doi. 10.2527/2005.83122843x
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Technical Note: Use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness.
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- Journal of Animal Science, 2004, v. 82, n. 1, p. 238, doi. 10.2527/2004.821238x
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Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.
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- Journal of Animal Science, 2001, v. 79, n. 5, p. 1201, doi. 10.2527/2001.7951201x
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Effect of heating rate on palatability and associated properties of pre- and postrigor muscle.
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- Journal of Animal Science, 1993, v. 71, n. 4, p. 939, doi. 10.2527/1993.714939x
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- Article
MOISTURE DISTRIBUTION AND PROTEIN OXIDATION OF BATTERED AND FRIED PORK SLICES DURING SHORTTERM STORAGE.
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- Oxidation Communications, 2016, v. 39, n. 3-I, p. 2407
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Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry.
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- Animals (2076-2615), 2019, v. 9, n. 2, p. 55, doi. 10.3390/ani9020055
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Estudio del consumo de la carne de cerdo en la zona metropolitana del Valle de México.
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- Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2012, v. 20, n. 40, p. 335
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Mustard & Spice-Coated Rib Roast.
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- 2012
- Publication type:
- Recipe
The effect of the high hydrostatic pressure technology on livestock products monitored by NIR spectroscopy and chemosensor array.
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- High Pressure Research, 2007, v. 27, n. 1, p. 23, doi. 10.1080/08957950601091053
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Effects of high pressure treatment on the quality of cooked pork ham prepared with different levels of curing ingredients.
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- High Pressure Research, 2007, v. 27, n. 1, p. 27, doi. 10.1080/08957950601091087
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- Article
La comensalidad identitaria un reto para las políticas públicas de salud. El caso del mulli al asado de boda en la Gran Chichimeca.
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- Acta Universitaria, 2013, v. 23, n. 3, p. 20, doi. 10.15174/au.2013.433
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A rare case of nasal cysticercosis mimicking a nasal dermoid.
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- Journal of Laryngology & Otology, 2007, v. 121, n. 1, p. 94, doi. 10.1017/S0022215106004233
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EFFECT OF PIPER EXTRACTS ON PORK STABILITY.
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- Journal of Food Processing & Preservation, 2010, v. 34, n. 2, p. 235, doi. 10.1111/j.1745-4549.2009.00413.x
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ANTIOXIDATIVE AND ANTIMICROBIAL PROPERTIES OF LACTOFERRIN IN HOT-BONED GROUND PORK DURING STORAGE.
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- Journal of Food Processing & Preservation, 2007, v. 31, n. 2, p. 157, doi. 10.1111/j.1745-4549.2007.00119.x
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- Article
EFFECT OF TYPE AND LEVEL OF COLLAGEN SUPPLEMENTS ON MORPHOLOGICAL CHARACTERISTICS OF COOKED SAUSAGES.
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- Journal of Hygienic Engineering & Design, 2020, v. 30, p. 40
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- Article
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy.
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- Italian Journal of Food Safety, 2016, v. 5, n. 4, p. 219, doi. 10.4081/ijfs.2016.6151
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- Article
OPTIMIZATION OF LIGHT PORK BURGERS FORMULATED WITH CANOLA OIL AND LINSEED/SUNFLOWER SEED/ALMOND (LSA) MIX.
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- JAPS: Journal of Animal & Plant Sciences, 2015, v. 25, n. 1, p. 268
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- Article
Effects of ‘The Vicious Worm’ educational tool on Taenia solium knowledge retention in Zambian primary school students after one year.
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- PLoS Neglected Tropical Diseases, 2019, v. 13, n. 5, p. 1, doi. 10.1371/journal.pntd.0007336
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- Article
Stuffed Pig Stomach.
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- 2013
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- Publication type:
- Recipe
Effect of heat treatment at constant 120 °C temperature on the rheological and technological properties of pork.
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- Agronomy Research, 2016, v. 14, p. 1434
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- Article
WOLF SOUP.
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- 2018
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- Publication type:
- Recipe
Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 7, p. M352, doi. 10.1111/j.1750-3841.2009.01254.x
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Clostridium Perfringens Growth from Spore Inocula in Sous-Vide Processed Pork-Based Mexican Entrée.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 4, p. M172, doi. 10.1111/j.1750-3841.2009.01131.x
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- Article
Physicochemical Properties, and Antioxidant and Antimicrobial Effects of Garlic and Onion Powder in Fresh Pork Belly and Loin during Refrigerated Storage.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 8, p. C577, doi. 10.1111/j.1750-3841.2008.00896.x
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- Article
Determination of Sodium Chloride in Pork Meat by Computed Tomography at Different Voltages.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 7, p. E333, doi. 10.1111/j.1750-3841.2008.00883.x
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- Article
Enhancement Effects on Quality Characteristics of Pork Derived from Pigs of Various Commercial Genetic Backgrounds.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ5, doi. 10.1111/j.1365-2621.2004.tb17878.x
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Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 8, p. 2976, doi. 10.1111/j.1365-2621.2002.tb08848.x
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Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1011, doi. 10.1111/j.1365-2621.2002.tb09445.x
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Separation and Characterization of a Porcine-specific Thermostable Muscle Protein from Cooked Pork.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 799, doi. 10.1111/j.1365-2621.2001.tb15175.x
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Effect of α-Tocopherol, β-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 662, doi. 10.1111/j.1365-2621.2001.tb04618.x
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Acid base status of stress susceptible pigs affects sensory quality of loin roasts.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1254, doi. 10.1111/j.1365-2621.1993.tb06159.x
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- Article
Meat Palatability of Duroc and Chinese First-Cross Barrows.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 794, doi. 10.1111/j.1365-2621.1992.tb08103.x
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- Article
Efficacy of Pork Loin as a Source of Zinc and Effect of Added Cysteine on Zinc Bioavailability.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1505, doi. 10.1111/j.1365-2621.1991.tb08626.x
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- Article
Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 625, doi. 10.1111/j.1365-2621.1990.tb05192.x
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- Article
Sensory and Chemical Characteristics of Precooked Mircrowave-Reheatable Pork Roasts.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 618, doi. 10.1111/j.1365-2621.1990.tb05190.x
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- Article
Evaluation of Natural Antioxidants in Frankfurters Containing Chicken and Pork.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 629, doi. 10.1111/j.1365-2621.1990.tb05193.x
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Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 613, doi. 10.1111/j.1365-2621.1990.tb05189.x
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- Article
Color and Bind Strength of Restructured Pork Chops: Effect of Calcium Carbonate and Sodium Alginate Concentration.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1466, doi. 10.1111/j.1365-2621.1989.tb05136.x
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Analysis of Aldehydes and Ketones in the Headspace of Heated Pork Fat.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1471, doi. 10.1111/j.1365-2621.1989.tb05137.x
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- Article
Effect of Dietary Fiber on the Texture and Cooking Characteristics of Restructured Pork.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1190, doi. 10.1111/j.1365-2621.1989.tb05951.x
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- Article
Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 15, doi. 10.1111/j.1365-2621.1989.tb08556.x
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- Article
Nutritional quality of model low-fat pork patties manufactured with the use of soy protein isolate.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 2, p. 193, doi. 10.1111/j.1365-2621.2009.02115.x
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- Article
Evaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 2, p. 365, doi. 10.1111/j.1365-2621.2009.02153.x
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- Article
Selenium content in selected products of animal origin and estimation of the degree of cover daily Se requirement in Poland.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 186, doi. 10.1111/j.1365-2621.2009.02120.x
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Quantitative determination of commercially relevant species in foods by real-time PCR.
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- International Journal of Food Science & Technology, 2007, v. 42, n. 3, p. 336, doi. 10.1111/j.1365-2621.2006.01249.x
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- Article
Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 938, doi. 10.1111/j.1365-2621.2005.01148.x
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- Article