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1.
Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties.
Food Sci Anim Resour
; 39(4): 610-622, 2019 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-31508591
2.
Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork.
Food Sci Anim Resour
; 39(2): 240-254, 2019 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-31149666
3.
Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents.
Food Sci Biotechnol
; 27(1): 219-225, 2018 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-30263743
4.
A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times.
Food Sci Biotechnol
; 27(6): 1551-1559, 2018 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-30483418
5.
Erratum to: Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue.
Korean J Food Sci Anim Resour
; 38(2): 431, 2018 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-29809197
6.
Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball.
Korean J Food Sci Anim Resour
; 38(6): 1203-1212, 2018 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-30675113
7.
Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue.
Korean J Food Sci Anim Resour
; 37(6): 823-832, 2017.
Artículo
en Inglés
| MEDLINE | ID: mdl-29725203
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