Showing 61 - 80 results of 2,630 for search '"pork"', query time: 0.08s Refine Results
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    NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT by Yu. Yu. Zabalueva, B. A. Bazhenova, K. S. Nazimova

    Published 2016-06-01
    “…The research on the quantitative detection of viable cells of L. brevis and L. fermentum in the uncooked smoked pork loin «Pikantnaya» was also done in this work. …”
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    Effect of lean meat proportion on the chemical composition of pork by Monika Okrouhlá, Roman Stupka, Jaroslav Čítek, Michal Šprysl, Milan Trnka, Eva Kluzáková

    Published 2008-12-01
    “…The objective of this work was to verify the effect of the lean meat proportion on the chemical composition of the meaty parts (loin and ham) of pork. A total of 116 finishing hybrid pigs commonly used in the Czech Republic were fattened for this purpose. …”
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    Convivencia: A solution to the halal/pork tension in Spain? by Leela Riesz

    Published 2018-06-01
    “…This “two food cultures conflict,” which I conceptualize as a halal/pork binary, can be traced back to the 15th century Spanish reconquista. …”
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    Elasticity of consumer demand on pork meat in the Slovak Republic by P. Bielik, Z. Šajbidorová

    Published 2009-01-01
    Subjects: “…pork meat demand…”
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    Development of an Immunoassay for the Detection of Copper Residues in Pork Tissues by Junqiu Zhang, Liwei Xu, Hongtao Jiang, Chuanlai Xu, Wenjing Liu, Ting Wu, Hua Kuang

    Published 2021-07-01
    “…The presence of high concentrations of copper (Cu) residues in pork is highly concerning and therefore, this study was designed to develop a high-throughput immunoassay for the detection of such residues in edible pork tissues. …”
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    Improvements to the separation centrifuge fat from pork rinds by M. Shayakhmetova, A. Kasenov, N. K. Ibragimov, G. B. Abdilova, D. T. Tursynova

    Published 2023-04-01
    “…The aim of the study is to improve the centrifuge for separating fat from pork rinds. In this article, we will consider a centrifuge for separating fat from flakes for feed flour for animal husbandry. …”
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    Genome-Wide Association of Myoglobin Concentrations in Pork Loins by Amanda J.Cross, David A.King, Steven D.Shackelford, Tommy L.Wheeler, Dan J.Nonneman, Brittney N.Keel, Gary A.Rohrer

    Published 2018-06-01
    “…Lean color is a major focus for identifying pork loins for export markets, and myoglobin is the primary pigment driving pork color. …”
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