Works matching DE "PROTEIN content of pork"
Results: 15
Property and structure changes of myofibril protein in pork treated by high pressure combined with heat.
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- Food Science & Technology International, 2016, v. 22, n. 7, p. 647, doi. 10.1177/1082013216642610
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Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0319
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Genetic diversity analysis of two commercial breeds of pigs using genomic and pedigree data.
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- Genetics Selection Evolution, 2016, v. 48, p. 1, doi. 10.1186/s12711-016-0203-3
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The Influence of Endogenous and Exogenous Factors on Meat Quality of Pigs.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2013, v. 46, n. 1, p. 404
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Influence of breed, season and gender on chemical composition and meat quality of pigs.
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- Journal of Central European Agriculture, 2018, v. 19, n. 4, p. 834, doi. 10.5513/JCEA01/19.4.2375
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The effect of added organic selenium on nutritional value, chemical and technological quality characteristics of pork.
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- Journal of Central European Agriculture, 2016, v. 17, n. 3, p. 585, doi. 10.5513/JCEA01/17.3.1747
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EFFECTS OF TEMPERATURE AND METHOD OF HEAT TREATMENT ON MYOFIBRILLAR PROTEINS OF PORK.
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- Chemical Industry & Chemical Engineering Quarterly, 2014, v. 20, n. 3, p. 407, doi. 10.2298/CICEQ121011023V
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Opinion Leadership and Chinese Consumers' Attitudes Toward Pork with a Quality and Safety Label.
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- Chinese Economy, 2015, v. 48, n. 1, p. 41, doi. 10.1080/10971475.2015.993182
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Recovery and Extraction of Technofunctional Proteins from Porcine Spleen Using Response Surface Methodology.
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- Food & Bioprocess Technology, 2019, v. 12, n. 2, p. 298, doi. 10.1007/s11947-018-2208-0
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Influence of pork and pork by-products on macronutrient and energy digestibility and palatability in large exotic felids.
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- Journal of Animal Science, 2016, v. 94, n. 9, p. 3738, doi. 10.2527/jas.2016-0414
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Comparison of protein degradation, protein oxidation, and µ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging.
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- Journal of Animal Science, 2014, v. 92, n. 8, p. 3745, doi. 10.2527/jas.2014-7850
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Comparison among meat quality classes according to the criteria of post-mortem pH<sub>24hr,</sub> drip loss and color in Berkshire pigs.
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- Indian Journal of Animal Research, 2017, v. 51, n. 1, p. 182, doi. 10.18805/ijar.10992
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THE COMPARATIVE STUDY ON THE QUALITY CHARACTERISTICS OF DOMESTIC PORK MEAT AND WILD BOAR MEAT.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2016, v. 59, n. 2, p. 409
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Prescription of energy-restricted diets with higher and lower pork protein content achieves weight loss and improved glycaemic control in adults with type 2 diabetes.
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- Animal Production Science, 2015, v. 55, n. 11, p. 1470, doi. 10.1071/ANv55n12Ab121
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Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 300, doi. 10.1111/jtxs.12300
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