Ads
-
Related paper
- INFLUENCE OF ENZYMATIC TREATMENT AND MIXING ON HARDNESS AND COOKING LOSSES FOR PORK MUSCLE
- Application of concave induction cooking to improve the texture and flavor of braised pork
- SENSORY QUALITIES OF PORK FROM LARGE WHITE AND WINDSNYER GILTS PREPARED BY DIFFERENT COOKING METHODS
- Influence of Different Ways of Treatment on Hardness of Soft Relining Materials
- Comparative Study of Chemical and Enzymatic Processes for Biodiesel Production from Waste Cooking Oil
- The changes of characteristics of the pork whole muscle meat products while using the electrolyzed water
- EFFICIENCY ANALYSIS OF OIL THERMAL TREATMENT INFLUENCE ON HYDRAULIC LOSSES IN THE MAIN OIL PIPELINE
- COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME
- THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY
- Effect of Particle Size Distribution and Mixing Homogeneity on Microstructure and Hardness of Sintered Al-Tic Nano Composites
