Поисковый запрос: (<.>K=pork<.>) |
Общее количество найденных документов : 24
Показаны документы с 1 по 10 |
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1.
| Maria Font-i-Furnols Consumer studies on sensory acceptability of boar taint: A review/Maria Font-i-Furnols // Meat science, 2012. т.Vol. 92, Issue 4.-С.P. 319-329
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2.
| "Chilled" pork - Part I/T. M. Ngapo [и др.] // Meat science, 2012. т.Vol. 92, Issue 4.-С.P. 330-337
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| "Сhilled" pork - Part II. Consumer perception of sensory quality/T. M. Ngapo [и др.] // Meat science, 2012. т.Vol. 92, Issue 4.-С.P. 338-345
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4.
| Influence of dietary fat on pork eating quality/V. Alonso [и др.] // Meat science, 2012. т.Vol. 92, Issue 4.-С.P. 366-367
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| Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi/K. H. Bak [и др.] // Meat science, 2012. т.Vol. 92, Issue 4.-С.P. 374-381
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6.
| Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets/N. C. Moroney [и др.] // Meat science, 2012. т.Vol. 92, Issue 4.-С.P. 423-429
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| Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork/R. M. Hamill [и др.] // Meat science, 2012. т.Vol. 92, Issue 4.-С.P. 440-450
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8.
| Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite/E. Vossen [и др.] // Meat science, 2012. т.Vol. 92, Issue 4.-С.P. 451-457
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9.
| Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment/A. Grossi [и др.] // Meat science, 2012. т.Vol. 92, Issue 4.-С.P. 481-489
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10.
| Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics/L. Xu [и др.] // Meat science, 2012. т.Vol. 92, Issue 4.-С.P. 506-510
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