Works matching DE "PORK-free diet"

Results: 7

Effects of high hydrostatic pressure processing on characteristics of batters and crusts from deep-fat-fried battered pork slices.

Published in:

CyTA: Journal of Food, 2014, v. 12, n. 4, p. 313, doi. 10.1080/19476337.2013.861516

By:

Zhang, Lingwen;
Yang, Mingduo;
Ji, Hongfang;
Ma, Hanjun

Publication type:

Article

Challenges of shifting consumer demand in the pork processing industry.

Published in:

Journal of Animal Science, 2016, v. 94, p. 41, doi. 10.2527/msasas2016-089

By:

Kaster, C.

Publication type:

Article

"Why Do You Refuse to Eat Pork?" Jews, Food, and Identity in Roman Palestine.

Published in:

2010

By:

Rosenbaum, Jordan D.

Publication type:

Essay

Microbiological quality during storage of pork balangu inoculated with nisin producing Lactococcus lactis subsp. lactis.

Published in:

Ukrainian Food Journal, 2016, v. 5, n. 1, p. 109

By:

Olaoye, Olusegun A.;
Onilude, Abiodun A.;
Ubbor, Stella C.;
Agiriga, Anna N.

Publication type:

Article

THE FORBIDDEN MEAT.

Published in:

2011

By:

McKibben, Kyle

Publication type:

Essay

Production of protein hydrolysates from meat-and-bone tissue.

Published in:

Waste Forum, 2010, v. 2010, n. 4, p. 346

By:

Banach, Marcin;
Makara, Agnieszka

Publication type:

Article

The Effect of Replacing Water with Tiger Nut Milk (Horchata) Liquid Coproduct on the Physicochemical Properties and Oxidation (Haemopigments and Lipids) of a Cooked Pork Liver Meat Product.

Published in:

Food Technology & Biotechnology, 2013, v. 51, n. 3, p. 422

By:

Sánchez-Zapata, Elena;
Sayas-Barberá, Estrella;
Pérez-Alvarez, José A.;
Fernández-López, Juana

Publication type:

Article