Works matching DE "PORK flavor %26 odors"
Results: 13
SENSORY EVALUATION OF COOKED PORK MEAT (M. BÍCEPSFEMORIS) FED WITH AND WITHOUT RACTOPAMINE HYDROCHLORIDE ASSOCIATED TO AGE BUT NOT GENDER OF THE NON-TRAINED PANELIST.
- Published in:
- JAPS: Journal of Animal & Plant Sciences, 2016, v. 26, n. 1, p. 40
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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
Detection of flavor compounds in longissimus muscle from four hybrid pig breeds of Sus scrofa, Bamei pig, and Large White.
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- Bioscience, Biotechnology & Biochemistry, 2014, v. 78, n. 11, p. 1910, doi. 10.1080/09168451.2014.936348
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- Article
A comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated barrows with bacon from physically castrated barrows, boars, and gilts.
- Published in:
- Journal of Animal Science, 2014, v. 92, n. 12, p. 5759, doi. 10.2527/jas.2014-8272
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- Article
USE OF RUSTIC PIGS TO MANUFACTURE PORK SALAMI FREE OF COLOUR AND TASTE ENHANCE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2012, v. 24, n. 3, p. 223
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- Article
Effect of the H-FABP and LEPR Gene Polymorphisms on Fatness Traits in Pigs.
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- Journal of the Chinese Society of Animal Science, 2019, v. 48, p. 198
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- Publication type:
- Article
Evaluation of effects of multiple SNPs (H-FABP, CAST, MC4R, and POU1F1) on economic traits in purebred pigs : meat and eating quality.
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- Journal of the Chinese Society of Animal Science, 2019, v. 48, p. 116
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- Publication type:
- Article
Effects of Hydrocolloid Injection on the Eating Quality of Pork Analyzed Based on Low-Field Nuclear Magnetic Resonance (LF-NMR).
- Published in:
- Journal of Food Quality, 2019, p. 1, doi. 10.1155/2019/3536824
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- Article
Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances.
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- Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 5, p. 449, doi. 10.3920/QAS2018.1415
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- Publication type:
- Article
"Life-changing bacon": transgression as desire in contemporary American tastes.
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- Food, Culture & Society, 2018, v. 21, n. 5, p. 664, doi. 10.1080/15528014.2018.1516406
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- Article
Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing.
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- European Food Research & Technology, 2016, v. 242, n. 7, p. 1117, doi. 10.1007/s00217-015-2616-6
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- Article
Aitchbone hanging or moisture infusion, but not ageing, influenced eating quality of pork cuts.
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- 2015
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- Publication type:
- Case Study
Immunisation against gonadotrophin releasing factor reduces pork eating quality fail rates.
- Published in:
- Animal Production Science, 2015, v. 55, n. 11, p. 1469, doi. 10.1071/ANv55n12Ab025
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- Publication type:
- Article