Water distribution and microstructure in enhanced pork.

Water distribution and microstructure in enhanced pork.

Item
http://www.wikidata.org/entity/Q33353468
Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle.Application of near infrared reflectance (NIR) spectroscopy to identify potential PSE meat.Assessment of meat quality by NMR--an investigation of pork products originating from different breeds.Effect of number and washing solutions on functional properties of surimi-like material from duck meat.Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.Mild protein oxidation enhanced hydration and myofibril swelling capacity of fresh ground pork muscle packaged in high oxygen atmosphere.The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestionQuality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways
P2860

Water distribution and microstructure in enhanced pork.

Item
http://www.wikidata.org/entity/Q33353468
description
2008 nî lūn-bûn
@nan
2008 թուականի Յուլիսին հրատարակուած գիտական յօդուած
@hyw
2008 թվականի հուլիսին հրատարակված գիտական հոդված
@hy
2008年の論文
@ja
2008年論文
@yue
2008年論文
@zh-hant
2008年論文
@zh-hk
2008年論文
@zh-mo
2008年論文
@zh-tw
2008年论文
@wuu
name
Water distribution and microstructure in enhanced pork.
@ast
Water distribution and microstructure in enhanced pork.
@en
type
label
Water distribution and microstructure in enhanced pork.
@ast
Water distribution and microstructure in enhanced pork.
@en
prefLabel
Water distribution and microstructure in enhanced pork.
@ast
Water distribution and microstructure in enhanced pork.
@en
P1433
P1476
P2093
P304
P31
P356
P407
P433
P478
P50
P577
P5875
P698
P921
P356
P1433
P1476
Water distribution and microstructure in enhanced pork.
@en
P2093
P304
P31
P356
P407
P433
P478
P50
P577
P5875
P698
P921