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	1.	Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages. [electronic resource] by Astráin-Redín, Leire Raso, Javier Cebrián, Guillermo Álvarez, Ignacio Producer: 20201027 In: Scientific reports vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Applied current thermoacoustic imaging for biological tissues. [electronic resource] by Yang, Yanju Xia, Zhengwu Xia, Hui Li, Yanhong Liu, Guoqiang Xu, Jianhua Producer: 20210402 In: Technology and health care : official journal of the European Society for Engineering and Medicine vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions. [electronic resource] by López-Pedrouso, M Pérez-Santaescolástica, C Franco, D Carballo, J Garcia-Perez, José V Benedito, J Zapata, C Lorenzo, J M Producer: 20200506 In: Journal of proteomics vol. 193 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Distribution of [electronic resource] by Conficoni, Daniele Santagiuliana, Manuel Marchesan, Massimo Franceschini, Francesco Catellani, Paolo Ferioli, Marcello Giaccone, Valerio Producer: 20200610 In: Journal of food protection vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Sensory properties and metabolomic profiles of dry-cured ham during the ripening process. [electronic resource] by Sugimoto, Masahiro Sugawara, Tetsuya Obiya, Shinichi Enomoto, Ayame Kaneko, Miku Ota, Sana Soga, Tomoyoshi Tomita, Masaru Producer: 20210301 In: Food research international (Ottawa, Ont.) vol. 129 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Efficacy of the Combined Protective Cultures of [electronic resource] by Cebrián, Eva Rodríguez, Mar Peromingo, Belén Bermúdez, Elena Núñez, Félix Producer: 20201026 In: Toxins vol. 11 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork. [electronic resource] by Ruan, Chengcheng Zhang, Yumeng Sun, Yue Gao, Xueling Xiong, Guoyuan Liang, Jin Producer: 20200429 In: International journal of biological macromolecules vol. 141 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Ultrasound-guided regional anesthesia simulation: use of meat glue in inexpensive and realistic nerve block models. [electronic resource] by Naraghi, Leily Lin, Judy Odashima, Kay Buttar, Simran Haines, Lawrence Dickman, Eitan Producer: 20191217 In: BMC medical education vol. 19 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Pork politics: The scales of home-made food in Eastern Poland. [electronic resource] by Mroczkowska, Dr Joanna Producer: 20200831 In: Appetite vol. 140 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Estimation of Chemical Composition of Pork Trimmings by Use of Density Measurement-Hydrostatic Method. [electronic resource] by Adamczak, Lech Chmiel, Marta Florowski, Tomasz Pietrzak, Dorota Producer: 20210106 In: Molecules (Basel, Switzerland) vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Development of a 64 SNV panel for breed authentication in Iberian pigs and their derived meat products. [electronic resource] by Muñoz, M García-Casco, J M Alves, E Benítez, R Barragán, C Caraballo, C Fernández, A I García, F Núñez, Y Óvilo, C Fernández, A Rodríguez, C Silió, L Producer: 20210126 In: Meat science vol. 167 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Combination of dietary glycaemic index and fasting time prior to slaughter as strategy to modify quality of pork. [electronic resource] by Rey, A I Menoyo, D Segura, J López-Bote, C J Calvo, L Producer: 20201123 In: Meat science vol. 161 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Current feeding strategies to improve pork intramuscular fat content and its nutritional quality. [electronic resource] by Alfaia, C M Lopes, P A Madeira, M S Pestana, J M Coelho, D Toldrá, Fidel Prates, J A M Producer: 20200122 In: Advances in food and nutrition research vol. 89 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin-Producing [electronic resource] by Jung, Yangjin Porto-Fett, Anna C S Shoyer, Bradley A Shane, Laura E Henry, Elizabeth Osoria, Manuela Luchansky, John B Producer: 20200617 In: Journal of food protection vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Authentication of organic pork and identification of geographical origins of pork in four regions of China by combined analysis of stable isotopes and multi-elements. [electronic resource] by Zhao, Yan Tu, Ting Tang, Xiaoyan Zhao, Shanshan Qie, Mengjie Chen, Ailiang Yang, Shuming Producer: 20201111 In: Meat science vol. 165 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Bioactive peptides generated in the processing of dry-cured ham. [electronic resource] by Toldrá, Fidel Gallego, Marta Reig, Milagro Aristoy, M-Concepción Mora, Leticia Producer: 20200622 In: Food chemistry vol. 321 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Using Canola Oil Organogels as Fat Replacement in Liver Pâté. [electronic resource] by Barbut, Shai Marangoni, Alejandro G Thode, Uwe Tiensa, Brian E Producer: 20191212 In: Journal of food science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	The anserine to carnosine ratio: an excellent discriminator between white and red meats consumed by free-living overweight participants of the PREVIEW study. [electronic resource] by Cuparencu, Cătălina Rinnan, Åsmund Silvestre, Marta P Poppitt, Sally D Raben, Anne Dragsted, Lars O Producer: 20210623 In: European journal of nutrition vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Rapid detection of coliform bacteria using a lateral flow test strip assay. [electronic resource] by Tominaga, Tatsuya Producer: 20200610 In: Journal of microbiological methods vol. 160 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties. [electronic resource] by Barbieri, Giampiero Bergamaschi, Monica Saccani, Giovanna Caruso, Giorgia Santangelo, Anna Tulumello, Rita Vibhute, Bhalchandra Barbieri, Germana Producer: 20200130 In: Journal of AOAC International vol. 102 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 170 results.